12 ounces ground beef, 80% lean
1 medium onion, chopped
1/2 teaspoon salt
8 ounces refrigerated crescent rolls
8 ounces pizza sauce
4 ounces mushroom stems and pieces, drained and chopped
2 1/4 ounces ripe olives, pitted and sliced
1/3 cup green bell pepper, coarsely chopped
4 ounces shredded Mozzarella cheese
1 teaspoon dried oregano leaves, crushed

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 (see notes). Place cover on cooker and cook 20 to 30 minutes or until crust is lightly browned.