In a skillet, brown sausage over medium heat, breaking into small pieces. Drain off excess fat and add soup. Cook over medium-high heat, stirring frequently, until soup is reduced, about 10 minutes. Remove from heat and place in a mixing bowl. Stir in green beans, 1 cup onions and pepper.
Preheat oven to 400°F.
Unroll crescent dough. On an ungreased cookie sheet, separate dough into rectangles (each made of 2 triangular pieces of dough). Press dough to spread out thinly.
Spoon 3 Tbsp sausage mixture onto half of each rectangle. Sprinkle with 1 Tbsp mozzarella. Fold over to form a triangle and press edges to seal. Cut 2 small slits in top. Sprinkle each with a few remaining onions. Bake 15 minutes or until golden brown. Serve warm. Makes 16.