Crescent Beef Pot Pies

Dinner ready in less than one hour! Enjoy this beef steak and veggies pot pie baked using Pillsbury® Refrigerated Crescent Dinner Rolls and Green Giant® Frozen Sweet Peas.

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Servings 2

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ingredients 11
Prep Time 35 min
Total Time 55 min

Ingredients

1: tablespoon oil

1/2: lb. boneless beef sirloin steak, cut into 1/2 to 3/4- inch cubes

1/2: cup chopped red onion

1: cup purchased brown or beef gravy

1: tablespoon cornstarch

1/8: teaspoon pepper

1: tablespoon ketchup

3/4: cup frozen southern-style hash brown potatoes

1/2: cup Green Giant® Frozen Sweet Peas

1/2: cup sliced carrots

1: (4-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

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Directions

1 Heat oven to 375°F. Heat oil in medium skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.
2 In small bowl, combine gravy, cornstarch, pepper and ketchup; mix well. Add to beef in skillet. Stir in vegetables. Cook 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
3 Spoon mixture into 2 ungreased 10-oz. ovenproof custard cups or ramekins. Place filled cups in shallow baking pan.
4 Remove dough from can in rolled section; do not unroll. Cut roll into 8 slices; cut each in half crosswise to make 16 pieces. Arrange 7 pieces, curved side up, around outside edge of hot mixture in each custard cup, pressing in slightly; place 1 piece in center of each.
5 Bake at 375°F. for 15 to 20 minutes or until pot pies are bubbly and rolls are deep golden brown.

EXPERT TIPS

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Expert Tips

If there is some purchased gravy left over, it can be frozen in a freezer container for a later use.

This recipe can be doubled to make four pot pies. Double all ingredients except the oil and prepare the pot pies as directed. Use two 4-ounce cans of crescent rolls or one 8-ounce can.

Prepare the pot pies in decorative oven-proof ramekins. Before baking the pies, brush the crescent roll with 1 tablespoon of melted margarine or butter and sprinkle them with sesame seeds. Before serving, garnish each pot pie with a sprig of fresh parsley.