1 lb lean ground beef
1 onion, chopped
2 tablespoons fresh minced garlic
1 small green bell pepper, seeded and chopped (optional)
2 teaspoons chili powder (or to taste)
2 teaspoons cumin (or to taste)
1 teaspoon dried oregano
1/4 cup parmesan cheese (can use more)
1 (10 ounce) can condensed cheddar cheese soup, undiluted
1/2 cup milk
1 (8 ounce) can refrigerated crescent dinner rolls
1 cup grated cheddar cheese
Set oven to 375 degrees.
Grease a 13 x 9-inch baking dish.
In a large skillet cook the ground beef with onion, garlic and green bell pepper (if using) until beef is browned; drain fat.
Add in salt, pepper, chili powder, cumin and oregano and Parmesan cheese; cook stirring for 2 minutes longer; remove the skillet from heat.
In a bowl whisk together the cheese soup and milk; set aside.
Separate the crescent dough into 4 rectangles; press perforations together firmly.
Roll each rectangle to 8x4 inches.
Cut each rectangle in half crosswise to form 8 (4-inch) squares (use a pizza cutter for this!).
Spoon about 1/4 cup beef mixture into center of each square.
Lift 4 corners of the dough up over the filling to meet in the center; pinch and twist firmly to seal.
Place the squares into the prepared baking dish.
Drizzle the soup/milk mixture around the squares in the baking dish.
Bake uncovered for about 20-25 minutes, or until the crusts are golden brown.
Remove from oven and sprinkle the grated cheese over each square and return to oven for 5 minutes or until the cheese melted.