1 lb. lean ground beef
1/3 c. chopped onion
1/3 c. chopped celery
1 (6 oz.) can tomato paste
1 (4 oz.) pkg. shredded Mozzarella cheese
1/2 tsp. oregano
1/2 tsp. salt and dash of pepper
1 (8 oz.) can refrigerated crescent dinner rolls

Brown meat and drain. Add onion and celery; cook until tender. Add tomato paste, 1/2 cup cheese and seasonings; mix well.

Separate crescent dough into eight triangles. Place in 9 inch pie plate, pressing together to form crust, flute edge. Fill with meat mixture; top with remaining cheese. Bake 375 degrees 15-20 minutes until crust is golden.