The best delicious Crescent-topped Beef Pot Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Crescent-topped Beef Pot Pie recipe today!
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1 lb Beef top sirloin; boneless,
-3/4″ thick
Nonstick cooking spray
1/4 ts Pepper
16 oz Green Giant American
-Mixtures Western Style
-Frozen Potato, Green Bean,
-Onion and Red Peppers
2 tb Water
1/2 ts Dried thyme leaves
12 oz Mushroom gravy
8 oz Pillsbury Refrigerated
-Crescent Dinner Rolls
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.
4 servings.
Yields
4 Servings
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