1 1/2 lbs. ground beef
1 can Cheddar cheese soup
3/4 c. green pepper, chopped
1/2 c. onion, chopped
3/4 tsp. salt
1/4 tsp. pepper
1 tbsp. Worcestershire sauce
1 (8 oz.) can crescent dinner rolls
1/2 c. Cheddar cheese, shredded

Saute ground beef until brown; drain excess fat. Add soup, green pepper, onion and Worcestershire sauce. Separate crescent rolls into 2 large rectangles on ungreased cookie sheet. Overlap edges to form 1 large rectangle, pressing firmly to seal. Spoon about 2 1/2 cups of meat mixture on 4-inch wide strip down center of rectangle to within 1 inch of ends. Fold long sides of dough over meat. Bake at 375 degrees about 15 minutes. Spoon remaining meat mixture down center of crust. Sprinkle with cheese. Bake 5 minutes longer.