Beefy ‘N Cheesy Crescent Pie

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This is a perfect option for a quick, delicious, homemade weeknight meal.  And really, who doesn’t love any dish that’s beefy and cheesy?!

Let the savory adventure begin!

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Brown 1 1/2 pounds of ground beef in a large skillet over medium-high heat.

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Add 1/3 cup of chopped yellow onion and

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1/4 cup chopped green bell pepper.

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Sauté until meat is cooked through; drain.

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Stir in an 8 ounce can (1 cup) of tomato sauce,

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1/4 teaspoon ground cumin,

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1/4 teaspoon garlic salt,

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and 1/4 teaspoon kosher salt.  Taste it to make sure it doesn’t need a pinch more salt.  Then let this yummy reminds-me-of-sloppy-joe mixture simmer while preparing the crust for your pie!

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Grab a 9-inch pie pan, don’t grease it, and an 8 ounce tube of Pillsbury crescent dinner rolls.

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This part is so fun…be creative with the little triangles of crescent roll dough and make them all fit like puzzle pieces to form the crust over the bottom and sides of the pan!

It doesn’t have to be perfect.

Imperfect=rustic looking=homemade=delicious!

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Crack 1 egg in a small bowl,

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beat with fork, combine with 4 ounces (1 cup) shredded Monterey Jack or Cheddar cheese (or a combo of both!), and

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spread over the crust.

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Spoon hot meat mixture over the cheesy-egg mixture in the crust.  Spread evenly atop cheese.

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Sprinkle with 1 cup of shredded Monterey Jack and/or cheddar cheese mix.

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Sprinkle cheese with paprika.

Bake in preheated oven, at 375 degrees, for 15-20 minutes.

Amazing!

Bon Appétit, Ma Chérie!

 

 

 

 

 

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