Crescent-Topped Beef Pot Pie

• 1 pound beef, sirloin tip boneless
• 1/4 teaspoon black pepper
• 16 ounces mixed vegetables
• 2 tablespoons water
• 1/2 teaspoon thyme dried
• 12 ounces soup, cream of mushroom
• 8 ounces crescent roll dough

1. Heat oven to 375F (190C).
2. Trim fat from steak.
3. Cut steak lengthwise into 2 to 3 strips and then crosswise into 1/2 inch thick slices.
4. Spray 10-inch oven-proof skillet with cooking spray; cook over medium-high heat until hot.
5. Add beef, cook and stir 1 minute.
6. Remove from skillet; season with pepper.
7. Set aside.
8. In same skillet, combine vegetables, water and thyme; cook and stir 2 to 3 minutes or until vegetables are thawed.
9. Stir in gravy; bring to a boil.
10. Remove from heat; return beef to skillet.
11. Separate dough into 8 triangles.
12. Starting from wide ends, roll up halfway; arrange over beef mixture so pointed ends are directed toward center.
13. Bake at 375F (190C).
14. for 17 to 19 minutes or until crescents are deep golden brown.

beef, black pepper, mixed vegetables, water, thyme, cream of mushroom, crescent roll

Taken from recipeland.com/recipe/v/crescent-topped-beef-pot-pie-41731 (may not work)