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Crescent-Topped Pot Roast Pie




Source of Recipe


Aunt Saunny

cooking spray
1 tablespoon oil
1 pound boneless beef top sirloin steak (1 inch
thick) -- cut into thin bite-sized strips
2 cups matchstick-cut carrots
2 cups thinly sliced celery
1 medium onion -- halved, thinly sliced
1 jar beef gravy (12 oz.)
1 tablespoon Dijon mustard
1 jar Green Giant sliced mushrooms (6 oz.) -- drained
1 can Pillsbury refrigerated crescent dinner
rolls (8 oz.)
1 tablespoon sesame seeds

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.In same skillet, cook carrots, celery and onion 10 minutes, stirring occasionally, until crisp-tender.Return beef to skillet and stir in gravy, mustard and mushrooms. Cook about 2 minutes or until hot and bubbly. pour into baking dish.

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.Bake 22 to 24 minutes or until crust is deep golden brown.