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

Preheat oven to 375 degrees. In large skillet, brown ground beef, onion and green pepper; drain. Stir in tomato sauce, beans, cumin seed, garlic salt, and salt. Simmer while preparing crust. Separate 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 and paprika. Bake at 375 degrees for 20 to 25 minutes. Let stand 5 minutes. Cut into wedges to serve.