On cool nights, nothing hits the spot like a steaming homemade potpie—especially one you can get on the table fast. The pinwheel crust on top has become my signature. —Kristin Shaw, Castleton, New York
Pinwheel Steak Potpie
Pinwheel Steak Potpie
Prep Time
25 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 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
Directions
- Preheat oven to 375°. 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.
- 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.
- 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.
- Bake, uncovered, until golden brown, 16-18 minutes.
Nutrition Facts
1 piece: 365 calories, 18g fat (6g saturated fat), 67mg cholesterol, 716mg sodium, 29g carbohydrate (4g sugars, 1g fiber), 22g protein.
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