1 lb. ground beef
1/3 c. chopped onion
1/4 c. chopped green pepper
8 oz. can (1 c.) tomato sauce
8 1/2 oz. can green beans (drained)
1/4 tsp. cumin (if desired)
1/4 tsp. garlic powder
1/4 tsp. salt
8 oz. can refrigerated quick crescent dinner rolls
1 egg (slightly beaten)
8 oz. (2 c.) shredded Monterey Jack or Cheddar cheese

Heat oven to 375 degrees. In large skillet, brown ground beef, onion and green pepper; drain. Stir in tomato sauce, beans, cumin, garlic power and salt; simmer while preparing crust.

Separate crescent dough into 8 triangles. Place triangles in ungreased 9 inch pie pan; press over bottom and up sides to form crust.

Combine egg and 1 cup cheese; spread over crust. Spoon hot meat mixture into crust. Sprinkle with remaining cheese. Bake at 375 for 20-25 minutes. Let stand 5 minutes.