Crescent Vegetable Pie

1 pound ground beef

1/2 cup chopped onion

1/4 teaspoon salt

1/8 teaspoon pepper

1 1/2 cups zucchini -- sliced

1/4 cup chopped green bell pepper

2 tablespoons margarine

1 teaspoon dill weed

1/4 teaspoon salt

8 ounce can Pillsbury Refrigerated Crescent Rolls

1 cup shredded cheddar cheese -- (4 ounces)

1 1/2 tomatoes -- sliced

Heat oven to 375 F. Brown meat and onion; drain. Stir in salt and pepper. Saute zucchini and green pepper in margarine for 5 minutes, stirring frequently. Stir in dill weed and salt. Separate dough into 8 triangles. Place triangles in ungreased 8-9 inch pie pan; press over bottom and up sides to form crust. Spoon meat mixture over crust. Sprinkle 1/2 cup of cheese over meat mixture. Spread zucchini mixture evenly over meat; top with tomato slices. Bake at 375 F. for 10 minutes longer. Cool 5 minutes before serving. Cut into wedges. Serves 6. Per serving; 410 calories, 21 g protein, 19 g carbohydrate, 28 g fat, 770 mg. sodium, 435 mg potassium Pillsbury Easy & Elegant Recipes, Pillsbury Classics #10, p. 47 MC formatting by bobbi744@acd.net ICQ#2099532