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Vegetable Beef Crescent Bake

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  Canned refrigerated quick crescent dinner rolls 16 Ounce (Pillsbury)
  Mushrooms/4-ounce canned green giant's mushroom pieces and stems, drained 8 Ounce (Sliced)
  Chopped onion/1 tablespoon instant minced onion 1⁄4 Cup (4 tbs)
  Margarine/Butter 1⁄4 Cup (4 tbs)
  Chopped cooked roast beef 2 1⁄2 Cup (40 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Thyme 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Beef broth/1 beef bouillon cube dissolved in 1 cup hot water 1 Cup (16 tbs)
  Frozen peas and carrots/2 cups canned peas and carrots, drained 2 Cup (32 tbs) (Thawed)
  Sharp natural cheddar cheese 6 Ounce, shredded (1.5 Cups, Kraft)
  Egg 1 , slightly beaten

Heat oven to 350°F.
Unroll 1 can of dough into 2 long rectangles; place in ungreased 13x9-inch pan.
Press over bottom and 1/2 inch up sides to form crust.
Bake at 350°F. for 5 minutes.
In large skillet, cook mushrooms and onion in margarine over medium heat for 5 minutes or until tender.
Add beef; sprinkle with flour, thyme and pepper.
Stir well.
Slowly add beef broth, stirring continuously.
Stir in peas and carrots; heat until hot and bubbly.
Spoon hot meat mixture over partially baked crust; sprinkle with cheese.
Unroll second can of dough into 2 long rectangles; press or roll each to form 13x5-inch rectangle.
Place rectangles over meat mixture; brush with egg.
Bake at 350°F. for 20 to 28 minutes or until deep golden brown.
Cool 5 minutes; cut into squares to serve

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Vegetable Beef Crescent Bake Recipe