Crescent Topped Beef Pot Pie

  Ingredients:
1 boneless beef top sirloin steak, cut 3/4 inch thick (about 1 pound)
vegetable cooking spray
1/4 teaspoon pepper
1 package (16 oz) frozen potato, green bean, onion and red pepper mixture
2 tablespoons water
1/2 teaspoon dried thyme leaves
1 jar (12 ounces) mushroom gravy
1 can (8 ounces) refrigerated crescent dinner rolls


  Preparation:
1. Heat oven to 375°F. Trim fat from beef steak. Cut steak lengthwise into two or three 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 1/2 of beef and stir-fry 1 minute. Remove from skillet; season with pepper. Repeat with remaining beef. Set aside.
2. In same skillet, combine vegetables, 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 to skillet.
3. Separate crescent rolls into 8 triangles. Starting from wide ends, roll up half-way; arrange over beef mixture so pointed ends are directed toward center.
4. Bake in 375°F oven 17 to 19 minutes or until crescent rolls are deep golden brown.

  Yield: 4 Servings