Ingreadient :

• 1 pound lean ground beef (90% lean)
• 2 teaspoons olive oil
• 1 cup diced zucchini
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1 cup tomato puree
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/2 cups mashed potatoes
• 1 cup (4 ounces) crumbled feta cheese
• 1 tube (8 ounces) refrigerated crescent rolls
• 1 large egg, beaten, optional

Direction :

1. Preheat oven to 375°. In a large skillet, cook beef over medium heat until no longer pink, crumbling beef; drain and set aside. In the same skillet, heat oil over medium-high heat. Add zucchini, onion and green pepper; cook and stir until crisp-tender, 4-5 minutes. Stir in beef, tomato puree, oregano, salt and pepper; heat through.
2. Spread mashed potatoes in an 11x7-in. baking dish coated with cooking spray. Top with beef mixture; sprinkle with feta cheese.
3. Unroll crescent dough. Separate into 4 rectangles; arrange 3 rectangles over the casserole. If desired, brush with egg wash. Bake until top is browned, 12-15 minutes. Roll remaining dough into 2 crescent rolls; bake for another use.