Crescent Beef Pot Pies

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  • 35|min prep time
  • 55|min total time
  • 11 ingredients
  • 2 servings

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

Directions

  1. 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. 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. 3 Spoon mixture into 2 ungreased 10-oz. ovenproof custard cups or ramekins. Place filled cups in shallow baking pan.
  4. 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. 5 Bake at 375°F. for 15 to 20 minutes or until pot pies are bubbly and rolls are deep golden brown.

Notes

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Nutrition Information

Recipe Step Photos

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