8 oz cream of mushroom soup
1 cup cheese, shredded and divided
1½ lb ground beef
1 pkg crescent roll, or homemade crescent dough, divided
salt and pepper, to taste
2 tbsp vegetable oil
Preheat the oven to 350 degrees F.
Cook the ground beef in a saucepan until brown. Season with salt and pepper.
Drain the fat from the saucepan.
Pour the cream of mushroom and ⅓ cup of cheese into the beef and set aside.
Dust your working area with flour and roll your crescent dough. Divide into half, and press half of the dough over the bottom of an ungreased casserole.
Pour the beef mixture over dough that has been pressed to the bottom of the baking dish.
Top the dish with the remaining dough, trim the edge if necessary and sprinkle with remaining cheese.
Bake for 15 minutes or until cheese is slightly brown.
Once done, let it rest for 10 mins. Garnish with alfalfa sprouts if desired and serve!
Sugar: 2g
:
Calcium: 95mg
Calories: 311kcal
Carbohydrates: 10g
Cholesterol: 61mg
Fat: 23g
Fiber: 1g
Iron: 2mg
Monounsaturated Fat: 8g
Polyunsaturated Fat: 2g
Potassium: 223mg
Protein: 16g
Saturated Fat: 10g
Sodium: 454mg
Trans Fat: 1g
Vitamin A: 113IU
