Acquired long ago and still
made often, it's quick and easy,
and it's our special tonight.
1 to 1 1/2 pounds of ground beef
1/2 cup of celery, diced small
1/4 cup of green pepper, diced small (optional)
1 12-ounce can of tomato paste
1 1/2 cups of shredded Mozzarella cheese
  or you can use a Mozzarella & Cheddar blend
1/4 teaspoon of oregano
1/2 teaspoon of salt
Big pinch of sugar
Pepper to taste
1 8-ounce tube of crescent dinner rolls
Brown the ground beef and drain. Add the onion and celery and cook the
mixture until tender. Then add the tomato paste, half of the mozzarella
Separate the crescent roll dough into 8 triangles, and arrange them flat in
the bottom of an 10-inch pie plate. Press the dough together to form a pie
crust. Flute the edge.

Fill the pie crust with the meat mixture. Top with the remaining mozzarella
cheese. Bake at 375 degrees for 15 minutes or until the crust is golden
brown. Serves four at our place.
The Main Courses Chef presents ...
Mozzarella Meat Pie
at The Fatted Café
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The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania
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