Mozzarella Meat Pie

[BakersDozen]

Another old recipe I've made for years!


* Exported from MasterCook *
Mozzarella Meat Pie
Recipe By :Georgene Svoboda - Neighbor
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1/3 cup chopped onion
1/3 cup chopped celery
6 ounces tomato paste
4 ounces Mozzarella cheese -- shredded
1/2 teaspoon oregano
1/2 teaspoon salt
1 Dash pepper
1 can PILLSBURY Refrigerated Crescent rolls

Brown ground beef; drain. Add onion and celery; cook until tender. Add tomato paste, 1/2 cup of shredded Mozzarella cheese and seasonings. Mix well. Separate crescent rolls into 8 triangles. Place in 9-inch pie plate, pressing perforations together to form a crust. Flute edge. Fill with meat mixture; top with remaining cheese.
Bake at 375° F for 15 to 20 minutes.
Serves 6

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Per Serving (excluding unknown items): 323 Calories; 25g Fat (69.2% calories from fat); 18g Protein; 7g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 538mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat.

NOTES : This was another big "hit" when my kids were home and still is!
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[jkath]

Thanks so much! Mozzerella is the ONLY cheese my older boy will eat!

[lyndalou]

Would a refrigerated pie crust work with this?

[jkath]

Don't see why it wouldn't - as a matter of fact I was thinking about doing the same thing, since we don't really eat the crescent rolls.

[Aria]

Bakers Dozen, Thanks for the Mozzarella Meat Pie.

[SurvivorGirl]

Sounds Delish!
I've decided to make it tomorrow!

[BakersDozen]

Hi...hope you enjoy the recipe. Its been awhile since I've visited here and posted recipes, but now that I have my computer up and running again I hope to join in daily or as often as I can.

Note: I've never made this using a refrigerated pie crust, but would think it might be ok. Has anyone done this yet? And if so, how was it?

[Foodfiend]

I can attest to this recipe. It is D***ed good! I make it all the time, and I'm lucky if it makes it through a couple of days. It's easy to make (of course I could wish it was easier to put the crescent dough rolls in the pan, but now I've got the knack of doing so with no problem). My brother and I tried adding some cayenne pepper to it to give it a kick, and found that a quarter of a teaspoon works best for us, it gives us that little kick in the back of the mouth and doesn't ruin the taste of the dish at all. This is a keeper for us and I make it about once a month or so. You'll like it.