Camp Pizza

3/4 lb. ground beef (80% lean)
1 onion - chopped
8 oz. refrigerated crescent rolls
8 oz. pizza sauce
4 oz. mushroom stems and pieces - drained
2 1/4 oz. sliced pitted ripe olives - drained
1/3 C. green bell pepper - coarsely chopped
1 C. mozzarella cheese - shredded
1 t. dried oregano leaves

Brown ground beef and onion in well-seasoned 11 to 12-inch cast iron skillet over medium coals. Remove to paper towels to drain. Pour off drippings from pan.

Separate crescent dough into triangles; place in skillet, points toward center, to form circle. Press edges together to form bottom crust about 1 inch up the side of pan.

Spread half of pizza sauce over crust. Spoon ground beef mixture over sauce. Cover with mushrooms, olives and green pepper. Pour remaining sauce over all; sprinkle with cheese and oregano.

Place pan in center of grid over medium coals. Place cover on cooker; cook 20 to 30 minutes or until crust is lightly browned.

(If cooked over open grill or coals, cover pan securely with foil.)