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I found this recipein the July/August Simple and Delicious Magazine. I made 2 changes: 1. I used the recipe for No Knead bread and made 1 big roll and 2. I cooked the roll for 45 minutes at 375 degress F. Very good flavor.
Ingredients:
1 pound ground beef
1 cup chopped onion
1 cup chopped green pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (6 ounces) tomato paste
1/2 cup water
1/2 cup ketchup
1 teaspoon dried oregano
1/4 teaspoon salt
2 tubes (8 ounces each) refrigerated crescent rolls
1 cup (4 ounces) shredded cheddar cheese
Directions: In a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Stir in the beans, tomato paste, water, ketchup, oregano and salt. Separate crescent dough into four rectangles; seal perforations. Spoon a fourth of the meat mixture onto half of each rectangle; sprinkle with cheese. Fold dough over filling; pinch edges to seal. Cut slits in tops. Place on an ungreased baking sheet. Bake at 375° for 13-15 minutes or until golden brown. Yield: 4 servings
1 pound ground beef
1 cup chopped onion
1 cup chopped green pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (6 ounces) tomato paste
1/2 cup water
1/2 cup ketchup
1 teaspoon dried oregano
1/4 teaspoon salt
2 tubes (8 ounces each) refrigerated crescent rolls
1 cup (4 ounces) shredded cheddar cheese
Directions: In a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Stir in the beans, tomato paste, water, ketchup, oregano and salt. Separate crescent dough into four rectangles; seal perforations. Spoon a fourth of the meat mixture onto half of each rectangle; sprinkle with cheese. Fold dough over filling; pinch edges to seal. Cut slits in tops. Place on an ungreased baking sheet. Bake at 375° for 13-15 minutes or until golden brown. Yield: 4 servings
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