Modified from Robin Miller

2 (9 inch) refrigerated pie crusts

2 cups cooked shredded beef (I use leftover French Dip meat)

1 cup shredded Mexican cheese

1/4 cup green pepper, diced

1/4 cup onions, diced

1 clove garlic, minced

Vegetable Oil

Queso, optional (for dipping)

Preheat oven to 425.  Sauté garlic, onions and green pepper in oil.  Unroll pie crust.  On each quadrant, put 1/2 cup of beef, 1/4 cup of cheese and about 2 tbsp of the onion mixture. Top with second pie crust.  Cut into four equal sections.  Pinch the edges with a fork to seal. Slit a hole in top.

Put on a baking sheet and cook for 8-10 minutes or until golden brown.  Serve with queso, if desired.