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Source: Fabulous Food Associations

Crescent-Topped Beef Pot Pie
You can substitute your favorite vegetable mixture.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
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1 (approx.1 pound) 3/4 inch thick boneless beef top sirloin steak
Vegetable cooking spray
1 16-oz package frozen potato, green beans, onions, and red pepper, mixture
1/2 teaspoon dried thyme
1 jar (12 ounces) mushroom gravy
1 can (8 ounces) refrigerated crescent dinner rolls

Heat oven to 375 degrees. Cut beef steak lengthwise into 2 or 3 strips and then crosswise into 1/2-inch-thick slices. Spray 10 inch ovenproof skillet with cooking spray; heat over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 minute. Remove from skillet; season with 1/4 teaspoon pepper.

In same skillet, combine vegetables, 2 tablespoons water and thyme, cook and stir 3 minutes or until vegetables are defrosted. Stir in gravy; bring to a boil. Remove from heat; return beef.

Separate rolls into 8 triangles; starting at wide ends, roll up half-way. Arrange rolls on beef mixure with pointed ends directed toward center. Bake 17 to 19 minutes or until rolls are golden brown.

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This is a great dish to introduce the kids to chopsticks. Serve with rice and salad.
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Your family will think you're the perfect cook when you serve this perfect pot pie.
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