Crescent-Topped Beef Pot Pie
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beef top sirloin boneless, 3/4 inch thick
frozen mixed vegetables, western style
refrigerated crescent rolls
Cut steak lengthwise into 2 to 3 strips and then crosswise into 1/2 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.
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 for 17 to 19 minutes or until crescents are deep golden brown.