Try this Crescent Beef Pot Pies recipe, or contribute your own.
Suggest a better description1. Heat oven to 375F. 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"
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 55 | ||
Calories from Fat: 41 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 83.8mg | 3 % | |
Potassium 29.5mg | 1 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.7g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 55
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