Cooking Directions

• Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.  Stir the soup in the skillet.
• Unroll 1 package crescent roll dough and press on the bottom and up the sides of a 9-inch pie plate.  Press the seams to seal.  Layer half the beef mixture and half the cheese in the pie plate.  Repeat the layers.  Unroll the remaining dough.  Place the dough over the filling and press the edges to seal, if desired.
• Bake at 350°F. for 15 minutes or until the crust is golden brown.

Ingredients

• 1.5 pounds ground beef
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 2 packages (8 ounces each ) refrigerated crescent rolls
• 1 cup  shredded Cheddar cheese  (about 4 ounces)