Ingredients for Beef Crescent Pie
- 1 lb ground beef
- 1 medium onion, chopped
- sour cream, if desired
- Ketchup (not found in recipe)
- Dijon Mustard (not found in recipe)
- Flour (not found in recipe)
- Dried Dill Weed (not found in recipe)
- Mushroom Stems And Pieces (not a distinct ingredient in recipe)
- Frozen Peas (not found in recipe)
- 1 (8 ounce) can refrigerated crescent roll dough
- 1 tablespoon olive oil
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- fresh parsley (optional)
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How to Make Beef Crescent Pie
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 lb ground beef and 1 medium onion, chopped. Brown the beef, breaking it up with a spoon, and cook until the onion is softened, about 5-7 minutes. Drain off any excess grease.
- Stir in 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup beef broth, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Reduce heat to low, and simmer gently for 5 minutes, stirring occasionally. Do not boil.
- Preheat oven to 350°F (175°C).
- Unroll one (8 ounce) can of refrigerated crescent roll dough. Separate the triangles and arrange them in a greased 9-inch pie plate, pressing the narrow points together to form a ring. Press the dough evenly into the bottom and up the sides of the pan.
- Spoon the beef mixture evenly into the crescent roll crust.
- Bake for 11-15 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool slightly before serving. Garnish with fresh parsley (optional) and serve with a dollop of sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
28g
Fat
35g
Carbs
10g
