Hamburger Crescent Pie Recipes

Steps:

• Cook hamburger and onion until meat is browned; drain.
• Stir in tomato sauce and taco seasoning.
• Bring to a boil and simmer uncovered for 5 minutes.
• Separate crescent rolls into 8 triangles.
• Place in a greased 9" pie plate with points toward the center.
• Press into bottom and up the sides.
• Sprinkle 1 cup chips over crust. Top with meat mixture.
• Spread sour cream over meat.
• Sprinkle with cheese and remaining chips.
• Bake at 350 degrees for 20-25 minutes or until cheese is melted and crust is golden brown.
• Let set for 5 minutes before cutting.

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in tomato sauce, mushrooms, parsley, salt, oregano and pepper; set aside., Unroll 1 tube of crescent dough and separate dough into eight triangles. Arrange in a single layer in a lightly greased 9-in. pie plate. Press into dish to form a crust and seal seams. In a small bowl, whisk eggs and 1 egg white. , Pour half of beaten egg mixture over pie shell. Spoon meat mixture into shell; arrange cheese slices on top. Spread with remaining beaten egg. Mix water and remaining egg yolk; set aside., Unroll second tube of crescent dough; place four sections of dough together to form a 12-in. x 6-in. rectangle. Press perforations to seal; roll dough into a 12-in. square. , Brush edges of bottom crust with some of the egg yolk mixture; place dough on top of filling. Trim, seal and flute edges. Cut slits in top. Brush top with remaining egg yolk mixture., Bake for 40 minutes, tenting with foil after 15 minutes if necessary. Let stand for 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Peel and quarter potatoes, and introduce into boiling water; cook until tender, about 15 minutes. Drain and mash. Set aside.
• In a large skillet over medium-high heat, cook ground beef and onion until beef is brown. Drain. Stir in tomato soup and green beans. Pour into a 9x13 baking dish. Mound mashed potatoes in a ring around the meat mixture (do not cover meat). Sprinkle potatoes with shredded cheese.
• Bake in preheated oven 30 minutes, until potatoes are golden.

Steps:

• In a skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. Stir in tomato sauce, ketchup, salt and pepper; heat through. Spoon into an ungreased 9-in. pie plate. Arrange the cheese on top., Bake at 400° for 2-3 minutes or until cheese begins to warm. Unroll crescent roll dough and separate into triangles. Place over cheese, pressing down on edges of pie plate to seal. Bake 10-12 minutes longer or until golden brown. Let stand for 5 minutes before cutting.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef and onion in a cast iron skillet over medium-high heat until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return to medium heat, add spaghetti sauce and diced tomatoes, and season with salt and pepper. Cook until thoroughly heated. Sprinkle with mozzarella cheese.
• Unroll crescent dough and arrange triangles over cheese in the skillet. Brush with butter; sprinkle with Parmesan cheese.
• Bake in the preheated oven until the crust is golden brown, about 20 minutes.

Steps:

• Lightly grease a 9 or 10-inch pie plate.
• In a large skillet brown the ground beef with onion, garlic, bell pepper, oregano and chili flakes (if using) drain fat, season with seasoned salt and black pepper, then mix in 1/4-1/3 cup grated Parmesan cheese.
• Stir in the tomato sauce and mushrooms; simmer for about 10-12 minutes.
• Unroll one package of crescent rolls and separate the dough in triangles; arrange the triangles with pointed ends to the center, then press the edges together to form a pie shell.
• In a bowl beat together 2 egg yolks and 3 egg whites until well combined.
• Pour HALF of the egg mixture over the pie shell.
• Spoon the meat mixture into the shell over the egg mixture.
• Arrange the cheese slices over the beef mixture, then top with remaining beaten egg mixture.
• Unroll the second crescent roll package, then place four sections of dough together to form a 12x16-inch rectangle; press edges and perforations together, then roll the dough into a 12-inch square.
• In a small bowl whisk 1 egg yolk with 1 tablespoon cold water.
• Brush the edges of bottom crust with yolk/water mixture, then place the dough on top of the beef filling; trim, seal and flute edges.
• Cut small two slits in top of the crust, then brush the top dough with yolk/water mixture; sprinkle with about 2 tablespoons grated Parmesan cheese if desired.
• Loosley cover the edge with a foil strip to prevent browning.
• Bake at 350 degrees for about 20 minutes.
• Cover the center of the pie loosley with foil and continue to bake for about 20 minutes longer.
• Let stand for 10 minutes before slicing.

Steps:

• Brown beef and onion in frypan and drain off fat.
• Add all ingredients except crescent rolls.
• Stir and simmer gently for 5 minutes, do not boil.
• In an ungreased 9 inch pie pan arrange the eight crescent triangles in pan with narrow tips extending over pan about 2 inches.
• Press dough over pan to cover the bottom.
• Spoon meat mixture into crust evenly.
• Bring tips of triangles over filling to center of pie.
• Bake at 350°F for 11-15 minutes until golden brown.
• Serve with additional sour cream if desired.