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Title: Pinwheel Steak Potpie
Categories: Beef, Vegetables, Pastry, Herbs, Sauces
Yield: 6 servings

2 tb Butter
1 1/4 lb Top sirloin; in 1/2" cubes
1/4 ts Pepper
16 oz Bag vegetables for stew
2 tb Water
1/2 ts Dried thyme
12 oz Jar mushroom or beef gravy
8 oz Tube refrigerated crescent
- rolls

Set oven @ 375oF/190oC.

In a 10" cast-iron or other ovenproof skillet, heat
butter over medium-high heat. Brown beef in batches;
remove from pan. Sprinkle with pepper; keep warm.

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.

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.

Bake, uncovered, until golden brown, 16-18 minutes.

Kristin Shaw, Castleton, New York

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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