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
Preheat oven to 375°.
In a 10-in. 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 eight 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, 16-18 minutes or until golden brown. Yield: 6 servings.