Crescent-topped beef pot pie

 
                        Crescent-topped Beef Pot Pie
 
 Recipe By     : Pillsbury
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dishes                      Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         beef top sirloin -- boneless, 3/4" thick
                         nonstick cooking spray
      1/4  teaspoon      pepper
   16      ounces        Green Giant American Mixtures Western
                           Style Frozen Potato, Green Bean, Onion
                           and Red Peppers
    2      tablespoons   water
      1/2  teaspoon      dried thyme leaves
   12      ounces        mushroom gravy
    8      ounces        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. 
 
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 Copyright 1997 The Pillsbury Company
 
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