Pinwheel Steak Potpie
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
- 2 tablespoons butter
- 1-1/4 pounds beef top sirloin steak, cut into 1/2-inch cubes
- 1/4 teaspoon pepper
- 1 package (16 ounces) frozen vegetables for stew
- 2 tablespoons water
- 1/2 teaspoon dried thyme
- 1 jar (12 ounces) mushroom or beef gravy
- 1 tube (8 ounces) refrigerated crescent rolls
Directions
-
1Preheat 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.
-
2In 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.
-
3Unroll 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.
-
4Bake, uncovered, until golden brown, 16-18 minutes.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
