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Camper's Pizza 12 ounces lean ground beef, (80 percent lean)
1 onion, chopped
1/2 teaspoon salt
One 8 ounce can of refrigerated crescent rolls
One 8 ounce can of pizza sauce
One 4 ounce can of mushroom stems and pieces, drained and chopped
2 1/4 ounces (1 can) sliced pitted black olive
1/3 cup coarsely chopped green bell peppers
4 ounces (1 cup) shredded mozzarella cheese
1 teaspoon crushed dried oregano leaves
Cook ground beef and onion in well-seasoned 11 to 12-inch heavy skillet with heat-proof handle over medium coals* until no longer pink, stirring occasionally to break up beef. Remove beef mixture to paper towel; season with salt. Pour off drippings, leaving skillet "greased". Separate crescent roll dough triangles; place in skillet, pressing edges together to form bottom crust and 1-inch rim up side of skillet. Spread half of pizza sauce over dough; spoon ground beef mixture over sauce. Top with mushrooms, olives and bell pepper. Pour remaining sauce over all; sprinkle with cheese and oregano. Place skillet in center of grid over medium coals*. Place cover on cooker and cook 20 to 30 minutes or until crust is lightly browned. *To check temperature, cautiously hold hand about 4 inches above coals. Medium coals will force removal of hand in 4 seconds. Note: If cooked over open grill or coals, cover skillet tightly with aluminum foil. Serves 4 |
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