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Crescent-Topped Beef Pot Pie

 

31

Yield

4

servings

Prep

20

min

Cook

30

min

Ready

1

hrs

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 25651% of calories from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 75mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 49g
Vitamin A 38% Vitamin C 2%
Calcium 4% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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