1 lb. ground beef
1/2 c. chopped onion
1 tsp. salt
1/8 tsp. pepper
1/4 c. chopped green pepper
1 tsp. dill weed
1/4 tsp. salt
2 tbsp. butter
8 oz. can refrigerated crescent rolls
4 oz. (1 c.) shredded cheddar cheese
5 tomato slices

Heat oven to 375 degrees. In skillet brown ground beef and onions; drain then stir in salt and pepper, set aside. Saute zucchini and green pepper in butter for 5 minutes, stirring frequently. Stir in dill weed and salt. Separate dough into 8 triangles. Place triangles in ungreased 9 inch pie pan and press over bottom and up sides to form crust. Spoon meat mixture over crust. Sprinkle 1/2 cup shredded cheddar over meat mixture. Spread zucchini mixture evenly over meat; top with tomato slices. Bake at 375 degrees for 10 minutes. Sprinkle remaining 1/2 cup cheddar over tomatoes; return to oven and bake and additional 15 minutes, cool 5 minutes before serving. Garnish with sour cream and alfalfa sprouts. To reheat, cover loosely with foil; heat 12 to 15 minutes. Makes 6 servings.