Ingredients

8 oz cream of mushroom soup

1 cup cheese, shredded and divided

1½ lb ground beef

1 pkg crescent roll, or homemade crescent dough, divided

salt and pepper, to taste

2 tbsp vegetable oil

Preparation

Preheat the oven to 350 degrees F.

Cook the ground beef in a saucepan until brown. Season with salt and pepper.

Drain the fat from the saucepan.

Pour the cream of mushroom and ⅓ cup of cheese into the beef and set aside.

Dust your working area with flour and roll your crescent dough. Divide into half, and press half of the dough over the bottom of an ungreased casserole.

Pour the beef mixture over dough that has been pressed to the bottom of the baking dish.

Top the dish with the remaining dough, trim the edge if necessary and sprinkle with remaining cheese.

Bake for 15 minutes or until cheese is slightly brown.

Once done, let it rest for 10 mins. Garnish with alfalfa sprouts if desired and serve!