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.
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.
Spoon mixture into 2 ungreased 10-oz. ovenproof custard cups or ramekins. Place filled cups in shallow baking pan.
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.
Bake at 375°F. for 15 to 20 minutes or until pot pies are bubbly and rolls are deep golden brown.