Pinwheel Steak Potpie

• 2 tablespoons butter
• 1-1/4 pounds beef top sirloin steak, cut into 1/2-inch cubes
• 1/4 teaspoon pepper
• 1 package (16 ounces) frozen vegetables for stew
• 2 tablespoons water
• 1/2 teaspoon dried thyme
• 1 jar (12 ounces) mushroom or beef gravy
• 1 tube (8 ounces) refrigerated crescent rolls

1. Preheat oven to 375u0b0. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Brown beef in batches; remove from pan. Sprinkle with pepper; keep warm.
2. 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.
3. 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.
4. Bake, uncovered, until golden brown, 16-18 minutes.

butter, beef, pepper, frozen vegetables, water, thyme, mushroom, crescent rolls

Taken from www.tasteofhome.com/recipes/pinwheel-steak-potpie/ (may not work)