1 lb. ground beef
1 tbsp. onion, minced
1 tsp. salt
1/2 tsp. pepper
3/4 tsp. oregano
2 (6 oz.) cans tomato paste
1 can refrigerated quick crescent dinner rolls
4 slices Mozzarella cheese
1/2 c. butter
3/4 c. water

Brown ground beef in skillet. Pour off drippings. Add dry onion, salt, pepper, 1/2 teaspoon oregano, and 1 can tomato paste. Blend well. Open can of crescent rolls and form into crust; place in ungreased 8-inch pie tin. Turn meat mixture into crust; top with cheese slices. Bake at 375 degrees for 25 to 30 minutes. Cut into 6 portions. Mix 1 can tomato paste, butter, water and 1/4 teaspoon oregano. Heat until boiling. Serve over pie. Serves 6.