Crescent-Topped Beef Pot Pie

  • 1 lbs Beef top sirloin; boneless, 3/4-inch thick
  • Nonstick cooking spray
  • 1/4 tsp Pepper
  • 16 oz. Green Giant American Mixtures Western-Style Frozen Potato, Green Bean, Onion and Red Peppers
  • 2 Tbsp Water
  • 1/2 tsp Dried thyme leaves
  • 12 oz. Mushroom gravy
  • 8 oz. Pillsbury Refrigerated Crescent Dinner Rolls image placeholder

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 until hot.

Add beef, cook and stir 1 minute. Remove from skillet; season with pepper. Set aside. In same skillet, combine vegetables, water and thyme; cook and stir 2 to 3 minutes or until vegetables are thawed.

Stir in gravy; bring to a boil. Remove from heat; return beef to skillet. Separate dough into 8 triangles. Starting from wide ends, roll up halfway; arrange over beef mixture so pointed ends are directed toward center. Bake at 375° F for 17 to 19 minutes or until crescents are deep golden brown.

Servings: 4
Submitted by: Recipe Group Member