- 6
- 20 mins
- 65 mins
Ingredients
- 1 lb. ground beef
- 1/4 cup chopped onions
- 1 pkg. (10 oz.) frozen peas and carrots, thawed, drained
- 1 cup chopped cooked potatoes
- 1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
- 2 Tbsp. butter or margarine
- 2 Tbsp. flour
- 1/2 tsp. salt
- 1 cup water
- 1 can (8 oz.) refrigerated crescent dinner rolls
Preparation
Step 1
PREHEAT oven to 375°F. Brown meat in large skillet on medium heat; drain. Add onions; cook until tender, stirring occasionally. Add peas and carrots, potatoes and VELVEETA; mix well. Spoon into 13x9-inch baking dish; set aside.
MELT butter in small saucepan on low heat. Add flour and salt; stir with wire whisk until well blended. Cook 2 min. or until hot and bubbly, stirring occasionally. Gradually add water, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 5 min., stirring occasionally. Pour over meat mixture; set aside. Separate dough into four rectangles; firmly press perforations together to seal. Place over meat mixture; seal edge with fork.
BAKE 20 to 25 min. or until golden brown.