Big Beef Pot Pie

Ingredients

• 10 1/2 oz 98% fat free condensed cream of mushroom soupNutrition
• 1/8 tsp original seasoning blendNutrition
• 8 oz reduced fat crescent rollsNutrition
• 32 oz mixed vegetablesNutrition
• 1 lb 93/7 lean ground beefNutrition
• 1/8 tsp black pepperNutrition
• 1/2 cup waterNutrition

Directions

1. 1Preheat oven to 350 °F (175 °C). Spray a 13"x9" baking pan with cook spray.
2. 2Spray a large skillet with cooking spray and heat to medium-high. Add beef and season with original seasoning blend and pepper. Cook and stir until cooked through.
3. 3Add the thawed vegetables, water, soup, and mix well. Evenly transfer to the baking pan. Bake until hot and bubbly, about 15 minutes.
4. 4Firmly pinch the edges of the crescent dough to make one seamless sheet. Place dough over the meat mixture and carefully stretch to cover.
5. 5Bake until dough is fully cooked and golden brown, about 18 minutes.

Nutrition per serving

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