Subj : Crescent Beef Pot Pies
To   : All
From : Sean Dennis
Date : Wed Feb 18 2026 07:08 pm


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crescent Beef Pot Pies
 Categories: None
      Yield: 2 Servings
 
      1 tb Oil
    1/2 lb Boneless beef sirloin steak;
           -cut into 1/2" cubes
    1/2 c  Red onion; chopped
      1 c  Purchased brown or beef
           -gravy
      1 tb Cornstarch
    1/8 ts Pepper
      1 tb Ketchup
    3/4 c  Frozen southern-style hash
           -brown potatoes
    1/2 c  Green Giant® Frozen Sweet
           -Peas
    1/2 c  Carrots; sliced
      1 cn Pillsbury Refrig. Crescent
           -Dinner Rolls; (4 ounce)
 
  1. Heat oven to 375°F. Heat oil in medium skillet over medium-high
  heat until hot. Add beef and onion; cook and stir until beef is
  browned. Drain.
  
  2. In small bowl, combine gravy, cornstarch, pepper and ketchup; mix
  well. Add to beef in skillet. Stir in vegetables. Cook 6-8 minutes or
  until vegetables are crisp-tender, stirring occasionally.
  
  3. Spoon mixture into 2 ungreased 10 ounce ovenproof custard cups or
  ramekin. Place filled cups in shallow baking pan.
  
  4. Remove dough from can in rolled section; do not unroll. Cut roll
  into 8 slices; cut each in half crosswise to make 16 pieces. Arrange
  7 pieces, curved side up, around outside edge of hot mixture in each
  custard cup, pressing in slightly; place 1 pieces in center of each.
  
  5. Bake for 15-20 minutes or until pot pies are bubbly and rolls are
  deep golden brown.
  
  Make it special: Prepare the pot pies in decorative ovenproof
  ramekins. Before baking the pies, brush the crescent rolls with 1
  tablespoon of melted butter or margarine and sprinkle them with
  sesame seeds. Before serving, garnish each pot pie with a sprig of
  fresh parsley.
  
  MasterCook formatted for your cooking pleasure by Pamela Creeden
  (creedenites@sprintmail.com)
  
  NOTES : Kitchen Tips:  If there is some purchased gravy left over, it
  can be frozen in a freezer container for a later use. This recipe can
  be doubled to make 4 pot pies.  Double all ingredients except the oil
  and prepare the pot pies as directed.  Use two 4 ounce cans of
  crescent rolls or one 8 ounce can. Recipe by: Pillsbury Casseroles &
  Easy Skillet Meals, p.80-81
  
  Posted to MC-Recipe Digest by "creedenites"
  <creedenites@sprintmail.com> on Feb 25, 1998
 
MMMMM
 
-- Sean

.... Only the mediocre are always at their best.
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