Crescent-Topped Pot Roast Pie

Flaky Pillsbury® crescents top the ultimate comfort food -- pot pie.

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

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
  • 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 In same skillet, cook carrots, celery and onion 10 minutes, stirring occasionally, until crisp-tender.
  • 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 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 Bake 22 to 24 minutes or until crust is deep golden brown.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    460
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    65mg
    65%;
    Sodium
    1550mg
    1550%;
    Total Carbohydrate
    44g
    44%
    (Dietary Fiber
    5g
    5%
      Sugars
    14g
    14%
    ),
    Protein
    33g
    33%
    ;
    % Daily Value*:
    Vitamin A
    100%;
    Vitamin C
    10%;
    Calcium
    8%;
    Iron
    28%;
    Exchanges:
    1 1/2 Starch; 1 Other Carbohydrate; 1 Vegetable; 3 1/2 Lean Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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