Crescent-Topped Beef Pot Pie
beef, sirloin tip
cream of mushroom soup
crescent roll dough
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.
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.