Crescent Caramel Swirl
INGREDIENTS:
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 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.
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.