1 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tsp. chili powder
1/8 tsp. instant minced garlic
1 c. chopped tomato
8 oz. can tomato sauce
7 oz. can corn, drained
4 oz. can mushrooms
6 oz. (1 1/2 c.) shredded Cheddar cheese
2 (8 oz.) cans Pillsbury refrigerated quick crescent dinner rolls

Heat oven to 375 degrees. In large skillet, brown beef, onion and green pepper; drain. Add chili powder, garlic, tomato and tomato sauce, corn and mushrooms. Cook over low heat until mixture is hot and bubbly. Add 1 cup of the cheese (reserve remaining 1/2 cup for topping).

Meanwhile, separate 1 can of dough into 8 triangles. Place triangles in greased 10-inch deep pie pan or 8x12 inch baking dish; press over bottom and up sides to form crust. Spoon hot meat mixture over crust. Remove dough from second can; do not unroll. Cut each roll into 8 slices.

Arrange slices over meat mixture. Cover with foil for 15 minutes of baking time; then remove foil and continue baking 10 to 15 minutes until crust is golden brown. Sprinkle with remaining cheese and bake until cheese is melted.