Crescent Topped Pot Roast Pie

By Beth Anderson on March 1, 2019 at 11:34am

Cooking with Mary   2/28/19

Cooking spray

1 tbs Oil

1 lb Roast, cut into bite-sized pieces

2 Cups Carrots, cut into “coins”

2 Cups Celery, thinly sliced

1 med. Onion, thinly sliced

1 jar Beef Gravy or one can beef broth

1 jar sliced mushrooms, drained or fresh, sauteed in olive oil

1 can Pillsbury Crescent Dinner Rolls

1 tbs sesame seed (optional)

Heat oven to 350 degrees. Spray 11 x 7 glass baking dish

Saute Pot Roast in nonstick skillet with oil, cook 5 – 7 minutes, stirring frequently until browned. Remove meat from skillet and cook celery, carrots and onion until crisp tender. Return beef to skillet. Stir in gravy and mushrooms. Cook 2 minutes or until hot and bubbly. Pour into prepared baking dish.

Separate dough into 8 triangles. Arrange over filling, overlapping about ¼ inch to create a braided appearance. Spray triangles with cooking spray and add sesame seed.

Bake 22-25 minutes or until crust is golden brown.