1 1/4 lbs. ground beef
1/3 c. chopped onion (or 4 tsp. minced)
1/4 c. chopped green pepper
8 oz. (1 c.) tomato sauce with mushrooms
8 oz. (1 c.) cut green beans, drained
1/2 tsp. salt
1/4 tsp. cumin (opt.)
1/4 tsp. garlic salt
8 oz. (1 can) Pillsbury refrigerated crescent dinner rolls
1 egg, slightly beaten
2 c. (8 oz.) shredded Monterey Jack or cheddar cheese

Preheat oven to 375 degrees. In large fry pan brown ground beef, onion and green pepper; drain fat. Stir in tomato sauce, beans, cumin, garlic salt, and salt. Simmer while preparing crust. Separate crescent dough into 8 triangles. Place triangles in ungreased 9" 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 dash of paprika. Bake 20 to 25 minutes. Let stand 5 minutes before cutting. Serves 4 to 6.