Ingredients
1 pound ground beef1 cup chopped onion1 cup chopped green pepper1 can (15 ounces) black beans, rinsed and drained1 can (6 ounces) tomato paste1/2 cup water1/2 cup ketchup1 teaspoon dried oregano1/4 teaspoon salt2 tubes (8 ounces each) refrigerated crescent rolls1 cup shredded cheddar cheese
Preparation
Preheat oven to 375°. In a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink and onion is tender, 5-7 minutes, breaking the meat into crumbles. Drain. Stir in the beans, tomato paste, water, ketchup, oregano and salt.
Separate crescent dough into 4 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 until golden brown, 13-15 minutes.
