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Cheesy Hamburger Pie

I had an extra tube of crescent rolls that I needed to use up, and I have seen all sorts of recipes for using crescent rolls as part of the main dish of a meal, but normally it is adding all prepackaged or pre-made items.  I saw this recipe over at realmomkitchen.com, and thought it sounded pretty good.
With a little tweaking for what I had on hand, it made for a pretty yummy meal, complete with a nice spinach salad and some fruit.
NOTE:  The ingredients are for the way I made it, and not the original recipe.
Serves 8 for about $0.83/serving

1 lb. ground beef – ($2.89)

1 tsp. minced garlic

1 tsp. onion powder

1 Tbsp. chopped onion

salt and pepper

1 tsp. Italian seasoning

1 small can tomato sauce – ($0.33)

1 tube refrigerated crescent rolls – ($2.39)

1 1/2 cups shredded cheese…I used a mixture of cheddar, mozzarella, and parmesan, with a little Italian seasoning – (about $1)

1/4 tsp. dried basil leaves…if I had fresh basil, I would have preferred to use that, gives a much better flavor!

In a skillet, brown meat over medium heat, with onion powder, chopped onion, salt and pepper.  When browned, add tomato sauce, minced garlic, and Italian seasoning.  Separate crescent dough into 8 triangles.  Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate.  Press dough in side and bottom of pan to form crust and cover the pan. Sprinkle with 1 cup of the cheese over dough in the pan.  Spoon meat mixture evenly over cheese.  Bring tips of dough over filling, to meet in center; do not overlap.  Sprinkle with remaining ½ cup cheese and the basil. Bake at 375 degrees for 15 to 20 minutes, or until golden brown.