Crescent-Topped Pot Roast Pie
By HeatherS
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
Details
Servings 4
Preparation
Step 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.
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