Crescent-Topped Beef Pot Pie
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | pound |
beef, sirloin tip
boneless |
|
¼ | teaspoon |
black pepper
|
|
16 | ounces |
mixed vegetables
|
|
2 | tablespoons |
water
|
|
½ | teaspoon |
thyme
dried |
* |
12 | ounces |
cream of mushroom soup
|
* |
8 | ounces |
crescent roll dough
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
453.6 | g |
beef, sirloin tip
boneless |
|
1.3 | ml |
black pepper
|
|
462.4 | ml/g |
mixed vegetables
|
|
3E+1 | ml |
water
|
|
2.5 | ml |
thyme
dried |
* |
346.8 | ml/g |
cream of mushroom soup
|
* |
231.2 | ml/g |
crescent roll dough
|
* |
Directions
Heat oven to 375℉ (190℃).
Trim fat from steak. Cut steak lengthwise into 2 to 3 strips and then crosswise into ½ inch thick slices.
Spray 10-inch oven-proof skillet with cooking spray; cook over medium-high heat until hot.
Add beef, cook and stir 1 minute.
Remove from skillet; season with pepper.
Set aside.
In same skillet, combine vegetables, water and thyme; cook and stir 2 to 3 minutes or until vegetables are thawed.
Stir in gravy; bring to a boil.
Remove from heat; return beef to skillet.
Separate dough into 8 triangles.
Starting from wide ends, roll up halfway; arrange over beef mixture so pointed ends are directed toward center.
Bake at 375℉ (190℃). for 17 to 19 minutes or until crescents are deep golden brown.