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Beef: Cresent Topped Pot Roast Pie

Source of Recipe


Saunny62






List of Ingredients



• Cooking spray
  
• 1 tablespoon oil
  
• 1 pound boneless beef top sirloin steak (1" thick) cut into thin bite size strips
  
• 2 cups matchstick cut carrots
  
• 2 cups thinly sliced celery
  
• 1 medium onion, halved and thinly sliced
  
• 1 (12 ounce) jar beef gravy
  
• 1 tablespoon dijon mustard
  
• 1 (6 ounce) jar Green Giant sliced mushrooms, drained
  
• 1 (8 ounce) can Pillsbury refrigerated cresent dinner rolls
  
• 1 tablespoon sesame seeds
  






Instructions



1. Preheat oven to 375 degrees. Spay 11x7" 2 quart glass baking dish with cooking spray.
   
   
2. In 10" 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.
   
   
3. In same skillet, cook carrots, celery and onion 10 minutes, stirring occasionally, until crisp tender.
   
   
4. Return beef to skillet and stir in gravy, mustard and mushrooms. Cook about 2 minutes or until hot and bubbly. Pour into baking dish.
   
   
5. Separate dough into 8 triangles. Arrange triangles over filling, overlapping about 1/4 inch to create a braided apprearance. Spray triangles with cooking spray; sprinkle with sesame seed.
   
   
6. Bake 22 to 24 minutes, or until crust is deep golden brown.