A delightful twist on a classic comfort dish, combining savory beef and fresh vegetables in a flaky crescent crust.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a golden crust.
In a skillet over medium heat, cook the ground beef, onion, and bell pepper until the beef is browned and the vegetables are softened. Drain any excess fat.
Stir occasionally to prevent sticking and ensure even cooking.
Add the tomato sauce, green beans, salt, and garlic powder to the skillet. Stir well and let it simmer for 8 minutes.
Simmering allows the flavors to meld together beautifully.
Separate the crescent roll dough into triangles and arrange them in a pie dish to form a crust, pressing to seal any perforations.
Ensure the dough covers the bottom and sides evenly for a sturdy crust.
In a mixing bowl, combine the beaten egg and 1 cup of shredded cheese. Spread this mixture over the prepared crust.
This layer adds richness and helps bind the filling.
Stir 0.5 cup of cheese into the beef mixture, then spoon it into the crust. Sprinkle with paprika and the remaining cheese.
Distribute the filling evenly for consistent slices.
Bake the pie in the preheated oven for 20-25 minutes, or until the crust is golden brown. Let it rest for 5 minutes before serving.
Resting allows the pie to set, making it easier to slice.
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