Pinwheel Steak Potpie Recipe photo by Taste of Home
Pinwheel Steak Potpie
TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 6 servings.
On cool nights, nothing hits the spot like a steaming homemade potpie—especially one you can get on the table fast. The pinwheel crust on top has become my signature. —Kristin Shaw, Castleton, New York
Ingredients
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2 tablespoons butter
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1-1/4 pounds beef top sirloin steak, cut into 1/2-inch cubes
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1/4 teaspoon pepper
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1 package (16 ounces) frozen vegetables for stew
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2 tablespoons water
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1/2 teaspoon dried thyme
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1 jar (12 ounces) mushroom or beef gravy
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1 tube (8 ounces) refrigerated crescent rolls
Directions
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1.
Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Brown beef in batches; remove from pan. Sprinkle with pepper; keep warm.
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2.
In same skillet, combine vegetables, water and thyme; stir in gravy. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are thawed. Stir in beef; remove from heat.
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3.
Unroll crescent dough and separate into 8 triangles. Starting from the wide end of each triangle, roll up a third of the length and place over beef mixture with pointed ends toward the center.
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4.
Bake, uncovered, until golden brown, 16-18 minutes.
Nutrition Facts
1 piece: 365 calories, 18g fat (6g saturated fat), 67mg cholesterol, 716mg sodium, 29g carbohydrate (4g sugars, 1g fiber), 22g protein.
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