Reviewed: Nov. 22, 2009

This was a great success ! Even my picky 4 year old liked it. I did have to change a few things: I used pizza sauce with a touch of BBQ sauce for added flavor. As another reviewer suggested, I put french onions on top generously to form a crust-like top. After cooking for 20 min. I covered the top with foil to prevent burning and cooked for 10ish min more, which allowed the bottom fully cook

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Karen

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Reviewed: Sep. 12, 2009

I tried this out of desperation. I had a bunch of tomatoes and green beans and I didn't want another salad. I gutted and cooked several tomatoes down into a paste and precooked my green beans in the microwave. I cooked some bacon until it was crispy and browned the onions and green pepper in a bit of the leftover grease. I only had a handful of grated mozzarella so it lacked in cheesiness. It turned out my green beans were stringy and awful so I had to pick them out of the finished product, but it was still very tasty. I will try it again with better beans and cheddar cheese. I'm keeping the bacon, though.

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vorpal hamster

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Reviewed: Feb. 10, 2009

My family loved this pie and said I could put it on the "make it again" list.

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KENJODIKELLY

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Reviewed: Jan. 17, 2009

This was very good!! We really enjoyed this meal. I used turkey instead of beef and added some parmesan cheese to the meat. Other than that small change, I folled the directions and it turned out great! Will be making again :)

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Em

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

This is so delicious! Perfect for a fast and easy family meal. I serve it with spiced apple rings.

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missbug

Cooking Level: Expert

Home Town: Port Arthur, Texas, USA

Living In: Lake Jackson, Texas, USA

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Reviewed: Jan. 31, 2008

This recipe is easy and yummy I used what I had in the house, red pepper instead of green pepper, Italian green beans, substituted with vegetarian ground beef and skipped the egg I also put a crescent top on about 12 min before it was done. I will be making this again thank you!

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walks_softly

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2008

I have been making this recipe for a few years and it always goes over really well. Even picky eaters will love it and it's great for busy families. It's super fast and easy and really satisfies big appetites. My husband loves the cresent roll crust so much that he likes for me to put it over the top as well. I have to watch it and sometimes cover with foil if it gets too brown.

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kjs

Cooking Level: Intermediate

Home Town: Champaign, Illinois, USA

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Reviewed: Sep. 5, 2007

This was great! My husband and I loved it, although I have to say I changed a couple things since I didn't have everything on hand. I left the egg out, I used the italian cut green beans (they were frozen and so was my bell pepper mix so I cooked those first and added them to the beef mix later), I used a can of tomato soup instead of sauce 'cause that's what I had, and I put some french fried onions on the bottom and top of the pie. It was excellent and will be in the menu rotation at our house now. Thanks for a fun new recipe for ground beef, and I will forever use crescent rolls as the "pie crust" for all meat pies. It's SO much better!

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Jackie M.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jun. 11, 2007

My husband loved this!! He made sure that the leftovers were gone in a timely fashion. I thought it needed a little something more and i'm going to omit the egg next time. But overall, a really good and quick meal.

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too hot in the kitchen

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2007

I made this last night and thought it was pretty good! My husband said it was a solid 2-3, and I thought it was a 4, so I averaged. My 13 month old daughter liked it, too! I had a little difficulty getting the crescent roll triangles to fit in the pie plate, but it did work. Also, I didn't have garlic salt, so I used garlic powder and it tasted great. It was pretty easy to make and I'll probably make it again. I took it out of the oven after about 18 minutes b/c it was nice and brown (even the cheese on top) and I was afraid it would burn if I left it in longer. I think next time, after about 18 minutes, I'll use foil to cover the crust edge and cook a little longer as the bottom could have been cooked a little more. It's very cheesy, so if you like cheese, this is a good one!

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