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  • Crescent Topped Beef Pot Pie

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    Crescent Topped Beef Pot Pie
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb Beef top sirloin, boneless, 3/4" thick Nonstick cooking spray
    • 1/4 tsp Pepper
    • 16 ounce Green Giant American Mixtures Western Style Frzn Potato, Green Bean, Onion and Red Peppers
    • 2 Tbsp. Water
    • 1/2 tsp Dry thyme leaves
    • 12 ounce Mushroom gravy
    • 8 ounce Pillsbury Refrigerated Crescent Dinner Rolls

    Directions

    1. Heat oven to 375 F. Trim fat from steak. Cut steak lengthwise into 2 to 3 strips and then crosswise into 1/2 inch thick slices. Spray 10-inch oven-proof skillet with cooking spray; cook over medium-high heat till warm. Add in beef, cook and stir 1 minute. Remove from skillet; season with pepper. Set aside.
    2. In same skillet, combine vegetables, water and thyme; cook and stir 2 to 3 min or possibly till vegetables are thawed. Stir in gravy; bring to a boil.
    3. Remove from heat; return beef to skillet. Separate dough into 8 triangles.
    4. Starting from wide ends, roll up halfway; arrange over beef mix so pointed ends are directed toward center.
    5. Bake at 375 F. for 17 to 19 min or possibly till crescents are deep golden.
    6. 4 servings.

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