it again when I saw the dinner rolls on sale this week. It worked out well, just like this, the first time. It was really good. Not one of those elegant meal items but it was fine for the 2 of us and heats up well in the oven the next day.

I'm learning to make notes now as I throw things together.

Dilly Beef Pie

1 lb. ground beef
2/3 c. chopped onion
3/4 t. salt, divided
scant 1/4 t. freshly ground pepper
2 T. Butter
1 ½ c. chopped (slices into quarters) unpeeled zucchini
1/3 chopped green pepper
1/4 to 1/3 c. chopped fresh dill
1 can (8 oz.) Refrigerated crescent dinner rolls
1 ½ c. shredded Tex-Mex cheese, divided
6-7 tomato slices

Saute onion and beef together, breaking lumps until meat loses its redness. Drain beef mixture into a bowl, discarding liquid. Mix in ½ t. salt and the pepper

In same pan, melt butter and saute zucchini and green pepper for 5 minutes. Stir frequently. Mix in remaining 1/4 t. salt and the dill.

Arrange dough triangles in a greased 9" pie pan, including the sides. Spoon meat mixture over and sprinkle meat with 3/4 c. of cheese. Spread zucchini mixture over meat and top with tomato slices.

Bake at 375 for 10 min. Sprinkle remaining cheese over top and return pan to oven for 15 minutes or until crust is browned slightly. Cool 5 minutes and cut into wedges.

Terrific with sour cream and alfalfa sprouts.