Crescent-Topped Pot Roast Pie

Name: Crescent-Topped Pot Roast Pie
Prep time: 45 min
Total time: 1 h 10 min
Yield: 4
Ingredients: Cooking spray; 1 tablespoon vegetable oil; 1 lb (500 g) boneless beef top sirloin steak (1 inch thick), cut into thin bite-size strips; 2 cups matchstick-cut (2x1/8x1/8-inch) carrots; 2 cups thinly sliced celery (3 to 4 medium stalks); 1 medium onion, halved, thinly sliced; 1 1/2 cups beef gravy; 1 tablespoon Dijon mustard; 1 can (284 mL) sliced mushrooms, drained; 1 can (8 count) Pillsbury™ refrigerated crescents; 1 tablespoon sesame seed

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Prep 45 min
Total 1 hr 10 min
Servings 4

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Flaky Pillsbury™ refrigerated crescents top the ultimate comfort food -- pot pie.

Created Apr 30, 2018

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Ingredients

Cooking spray
1 tablespoon vegetable oil
1 lb (500 g) boneless beef top sirloin steak (1 inch thick), cut into thin bite-size strips
2 cups matchstick-cut (2x1/8x1/8-inch) carrots
2 cups thinly sliced celery (3 to 4 medium stalks)
1 medium onion, halved, thinly sliced
1 1/2 cups beef gravy
1 tablespoon Dijon mustard
1 can (284 mL) sliced mushrooms, drained
1 can (8 count) Pillsbury™ refrigerated crescents
1 tablespoon sesame seed

Steps

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.

Nutrition Information

460 Calories, 19g Total Fat, 33g Protein, 44g Total Carbs, 14g Sugars

Nutrition Facts

Serving Size: 4 servings

Calories: 460

Total Fat: 19g

Saturated Fat: 5g

Cholesterol: 65mg

Sodium: 1550mg

Total Carbs: 44g

Dietary Fiber: 5g

Sugars: 14g

Protein: 33g

% Daily Value*:

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.