Crescent-Topped Beef Pot Pie
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, sirloin tip
boneless |
|
| ¼ | teaspoon |
black pepper
|
|
| 16 | ounces |
mixed vegetables
|
|
| 2 | tablespoons |
water
|
|
| ½ | teaspoon |
thyme
dried |
*
|
| 12 | ounces |
cream of mushroom soup
|
*
|
| 8 | ounces |
crescent roll dough
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, sirloin tip
boneless |
|
| 1.3 | ml |
black pepper
|
|
| 462.4 | ml/g |
mixed vegetables
|
|
| 3E+1 | ml |
water
|
|
| 2.5 | ml |
thyme
dried |
*
|
| 346.8 | ml/g |
cream of mushroom soup
|
*
|
| 231.2 | ml/g |
crescent roll dough
|
*
|
Directions
Heat oven to 375℉ (190℃).
Trim fat from steak. Cut steak lengthwise into 2 to 3 strips and then crosswise into ½ 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℉ (190℃). for 17 to 19 minutes or until crescents are deep golden brown.
