1 lb. ground lamb or beef
1 sm. onion, chopped
1 sm. garlic clove, minced
1 tsp. curry powder
1 (10 1/2 to 12 oz.) can or jar chicken gravy
2 sm. green cooking apples, peeled and coarsely chopped
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
1 (9 oz.) pkg. frozen French-cut green beans
1 (8 oz.) pkg. refrigerated crescent diner rolls
1 tbsp. sesame seeds.

About 40 minutes before serving, preheat oven to 400 degrees. In 10-inch skillet over medium-high heat cook ground lamb, onion, garlic, and curry powder, stirring frequently until all pan juices evaporate, lamb is well browned, and onion is tender.

Stir in chicken gravy, apples, thyme, pepper, and frozen green beans; heat to boiling, separating beans with fork. Reduce heat to medium-low; cook, uncovered, until apples and green beans are tender, stirring occasionally. Pour mixture into 9 1/2 x 1 1/2 deep pit plate or quiche dish.

Separate crescent roll dough into 8 triangles. Arrange triangles over hot lamb mixture, spoke fashion, with narrow tips of triangles in center. Fold back tips of triangles to expose filling, then pinch sides of triangles together to seal.

Crimp edges around side of pie plate. Sprinkle dough with sesame seeds. Bake 12-15 minutes until golden brown. Makes 4 servings (about 635 calories per serving).