Prep: 20 to 25 min - Cook: 10 min

1 package (8 rolls) refrigerated crescent rolls
1 pound lean ground beef
1 medium onion, chopped
1 can (12 ounces) beef or mushroom gravy
1 box (10 ounces) Birds Eye frozen Green Peas, thawed
1/2 cup shredded Swiss cheese
6 slices tomato


Preheat oven to 350 F.

Unroll dough and separate rolls. Spread to cover bottom of ungreased 9-inch pie pan. Press together to form lower crust. Bake 10 minutes.

Meanwhile, in large skillet, brown ground beef and onion; drain excess fat. Stir in gravy and peas; cook until heated through.

Pour mixture into partially baked crust. Sprinkle with cheese. Bake 10 to 15 minutes or until crust is brown and cheese is melted.

Arrange tomato slices over pie; bake 2 minutes more.

Makes 6 servings

This recipe created by Birds Eye.