Beef Pot Pie

1 tube (8 oz.) refrigerated crescent rolls
cup parmesan cheese, grated
1 lb. ground beef
1 onion, chopped
2 Tbl. flour
2 cups tomato juice
1 can (4 oz.) sliced mushrooms, drained
1 tsp. Italian seasoning (opt)
1 can (10 oz.) cream celery soup
1/2 cup frozen peas
black pepper to taste
1/2 cup cheddar cheese, grated

Open crescent roll tube and unroll dough. Do not separate crescent rolls. Sprinkle with 1/4 cup parmesan cheese. Snugly roll dough back up. Place dough on lightly oiled cookie sheet. Being careful not to cut clear through the roll, make 12 slices down the roll (slices should be connected by 1/8 inch piece of dough on bottom of roll). Carefully pull alternating slices out from center and lay to the side to create a hounds tooth pattern. Sprinkle with remaining 1/4 cup parmesan cheese. Bake at 375 degrees for 20-30 minutes or until golden brown and flaky.

While roll is baking, brown ground beef with chopped onion. Drain well. Stir four into beef mixture. Gradually stir in tomato juice. Add mushrooms, cream celery soup and pepper to taste. Stirring frequently, bring mixture to a boil. Simmer 3 min. Stir in frozen peas. Bring back to a simmer.

Place stew in long serving dish. Place baked roll down center. Sprinkle with grated cheese. To serve, break roll apart at slices. Serve a scoop of stew with two slices of hot roll.

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