1 lb. ground beef
1/2 c. celery, chopped
1/2 c. onion
1/2 c. bell pepper
1/2 can celery soup
Salt & pepper to taste

PASTRY:

2 c. flour (self-rising)
2/3 c. shortening
5 tbsp. flour

Brown beef and drain, add rest of vegetables. Stir in soup; set aside.

Mix pastry until it forms a dough. Half dough and roll out in 2 rectangular crusts. Fill each pastry with meat. Then roll as a jelly roll. Make 2 rolls. Place in 9"x13" pan. Bake at 350 degrees until crust is brown. Remove from oven and take other half of soup and mix with 1/2 can mushroom soup. Heat and pour over cooked rolls.