Ingredients
Prep
- 2 pkg refrigerated crescent dough sheet or refrigerated crescent rolls
- 1/2 C mushrooms
- 3 C cooked ground beef
- 1/2 C diced onion
- 2 T Worcestershire sauce
- 1/2 t dried thyme
- 1/2 t garlic powder
- salt and pepper to taste
On Cooking Day
- 1 pkg frozen mashed potato steamers
- 16 oz frozen green beans
- 8 C salad greens
Instructions
To Assemble
- Roll out crescent dough on a floured surface. If using dough with seams, press seams together.
- Use a 3 inch round cookie cutter to cut circles. Cut circles (flour cutter if necessary to make it easier) and place in a 12 ct. muffin tin sprayed with cooking spray.
- Place mushrooms in a food processor and pulse a few times until finely diced. Alternatively you can dice with a knife. Add mushrooms to a large bowl along with next 5 ingredients and mix until combined. Season with salt and pepper to taste. Scoop into muffin tin, and gently press the meat in each cup so it's nice and packed.
- Cover with plastic wrap or foil.
To Cook
- Bake UNCOVERED in a 375 degree oven for 12-16 minutes or until crescent rolls are browned.
- While mini pot pies are baking, prepare mashed potatoes and green beans according to package directions.
- Serve with salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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