Crescent Pinwheel Burger Pie Recipe
Ingredients
| Ground beef | 1 Pound | |
| Chopped onion/2 tablespoons instant minced onion | 1⁄2 Cup (8 tbs) | |
| Chopped green pepper | 1⁄2 Cup (8 tbs) | |
| Chili powder | 2 Teaspoon | |
| Instant minced garlic | 1⁄8 Clove (0.63 gm) | |
| Chopped tomato | 1 Cup (16 tbs) | |
| Tomato sauce | 8 Ounce | |
| Canned whole kernel corn | 7 Ounce (Green Giant Niblets) | |
| Canned mushroom pieces and stems/0.25 pound fresh mushrooms, sliced | 4 Ounce (Drained) | |
| Monterey jack cheese/Cheddar cheese | 6 Ounce, shredded (1.5 Cups, Kraft) | |
| Canned refrigerated quick crescent dinner rolls | 16 Ounce (Pillsbury's) |
Nutrition Facts
Serving size
Calories 493 Calories from Fat 300
% Daily Value*
Total Fat 34 g52.8%
Saturated Fat 12.3 g61.6%
Trans Fat 0 g
Cholesterol 62.5 mg20.8%
Sodium 541.9 mg22.6%
Total Carbohydrates 30 g10%
Dietary Fiber 2.2 g8.6%
Sugars 8.2 g
Protein 20 g40.9%
Vitamin A 19.3% Vitamin C 24.9%
Calcium 16.3% Iron 13.5%
*Based on a 2000 Calorie diet
Directions
In large skillet, brown ground beef, onion, green pepper, chili powder and garlic; drain.
Add tomato, tomato sauce, corn and mushrooms.
Cook over low heat until mixture is hot and bubbly.
Add 1 cup of the cheese (reserve remaining 1/2 cup for topping).
Meanwhile, separate 1 can of dough into 8 triangles.
Place triangles in ungreased 10-inch pie pan or 12x8-inch baking dish; press over bottom and up sides to form crust.
Spoon hot meat mixture over crust.
Remove dough from second can; do not unroll.
Cut each section into 8 slices.
Arrange slices over meat mixture.
Cover edge of crust with foil during first 15 minutes of baking to prevent over-browning.
Bake at 375°F. for 20 to 30 minutes or until crust is golden brown.
Remove from oven; sprinkle remaining cheese over top.
Bake for 3 minutes or until cheese is melted.
Cool 5 minutes before serving.
If desired garnish with green pepper rings or parsley.
Cut into wedges or squares to serve
Chef
