Vegetable Beef Crescent Bake
|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)|
|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 350Â°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 350Â°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.
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 350Â°F. for 20 to 28 minutes or until deep golden brown.
Cool 5 minutes; cut into squares to serve