Crescent Topped Beef Pot Pie                  
Posted by: Bev Thu, 27 May 2004, at 9:09 a.m.


1 lb. boneless beef top sirloin steak, cut 3/4-inch thick
Nonstick cooking spray
1/4 teaspoon pepper

1 (16-oz.) pkg. Green Giant@ American Mixtures Western Style

Frozen Potato, Green Bean, Onion and Red Peppers

2 tablespoons water
1/2 teaspoon dried thyme leaves
1 (12-oz.) jar mushroom gravy
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls

Heat oven to 375°. Trim fat from steak. Cut steak lengthwise into 2 to
3 strips and then crosswise into 1/2 inch thick slices. Spray l0-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°F. for 17 to 19 minutes or until crescents are deep golden brown. 4 servings