Prep 15 mins
Cook 15 mins
My mother made this regularly through my childhood - I think she got the recipe from a package of Pillsbury Crescent Rolls. It is now one of my husband's favorite foods (and he never notices when I sneak in a finely grated zucchini, which he otherwise hates).
- 1 lb lean ground beef or 1 lb ground turkey
- 1 (6 ounce) can tomato paste
- 1 -2 stalk celery, chopped
- 1 small zucchini, finely shredded (optional)
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon salt (optional)
- 4 ounces shredded fat free mozzarella cheese, divided
- 1 (8 ounce) package refrigerated crescent dinner rolls
- Brown ground beef or turkey in large skillet on medium high heat. Add celery and zucchini during the time the meat is cooking.
- When beef is cooked, remove skillet from heat; drain if necessary. Add tomato paste, oregano, salt (if using), and half of the cheese. Mix thoroughly.
- Unroll crescent rolls; separate into rectangles and fit to a 9-inch pie plate. Press rolls into a crust. Flute edge.
- Add mixed filling to crust, spreading evenly. Sprinkle with the remaining cheese.
- Bake in preheated 375° oven for about 15 minutes or until crust is golden and cheese is melted. Serve hot.