Crescent-Topped Pot Roast Pie (club store pack)

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  • 45 min prep time
  • 1 hr 10 min total time
  • 11 ingredients
  • 4 servings

Ingredients

Cooking spray
1
tablespoon vegetable oil
1
lb boneless beef top sirloin steak (1 inch thick), cut into thin bite-size strips
2
cups matchstick-cut (2x1/8x1/8-inch) carrots (from 10-oz bag)
2
cups thinly sliced celery (3 to 4 medium stalks)
1
medium onion, halved, thinly sliced
1
jar (12 oz) beef gravy
1
tablespoon Dijon mustard
1
jar (6 oz) Green Giant™ sliced mushrooms, drained
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1
tablespoon sesame seed

Directions

  1. 1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, heat oil over medium-high heat. Add beef strips; cook 5 to 7 minutes, stirring frequently, until browned. Remove beef from skillet; place on plate.
  2. 2 In same skillet, cook carrots, celery and onion 10 minutes, stirring occasionally, until crisp-tender.
  3. 3 Return beef to skillet and stir in gravy, mustard and mushrooms. Cook about 2 minutes or until hot and bubbly. Pour into baking dish.
  4. 4 Separate dough into 8 triangles. Arrange triangles over filling, overlapping about 1/4 inch to create a braided appearance. Spray triangles with cooking spray; sprinkle with sesame seed.
  5. 5 Bake 22 to 24 minutes or until crust is deep golden brown.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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