Crescent-Topped Beef Pot Pie

1 pound beef top sirloin -- boneless, 3/4" thick

nonstick cooking spray 1/4 teaspoon pepper

16 ounces Green Giant American Mixtures Western

Style Frozen Potato, Green Bean, Onion and Red Peppers 2 tablespoons water

1/2 teaspoon dried thyme leaves

12 ounces mushroom gravy

8 ounces Pillsbury Refrigerated Crescent

Dinner Rolls

Heat oven to 375 F. Trim fat from steak. Cut steak lengthwise into 2 to 3 strips and then crosswise into 1/2 inch thick slices. Spray 10-inch oven-proof skillet with cooking spray; cook over medium-high heat until hot. Add beef, cook and stir 1 minute. Remove from skillet; season with pepper. Set aside.

In same skillet, combine vegetables, water and thyme; cook and stir 2 to 3 minutes or until vegetables are thawed. Stir in gravy; bring to a boil. Remove from heat; return beef to skillet. Separate dough into 8 triangles. Starting from wide ends, roll up halfway; arrange over beef mixture so pointed ends are directed toward center.

Bake at 375 F. for 17 to 19 minutes or until crescents are deep golden brown.

4 servings.

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