1 lb.boneless beef sirloin steak,trimmed of fat,cut into 1/2 inch cubes
1 cup chopped onions
1 cup readt-to-eat baby carrots,cut into 1/4 in strips
1/2 tsp.Italian seasoning
1 cup sliced fresh mushrooms(3oz)
1/2 cup Green Giant Valley Fresh Steamers frozen sweet peas
1 jar (14oz)tomato pasta sauce
1 can (8oz) Pillsbury Crescent recipe Creations registered flaky dough sheet
1 tbsp.margarine or butter melted
1 tbsp.shredded Parmesan cheese
1.Heat oven to 375 deg.Spray 11x7 in(2 qt) glass baking dish with cooking spray
2.Heat 12 in nonstick skillet over medium-high heat.Add beef, onions and carrots to skillet,sprinkle with salt and pepper.Cook 3-5 mins,stirring frequently,until beef is brown.
3.Stir in Italian seasoning,mushrooms,peas and pasta sauce.Heat to boiling.Cook over medium heat 5 mins,stirring occasionally.Spoon into baking dish.
4.Open can of dough do not unroll.With serrated knife cut dough into 1 in slices.Arrange slices cut side down around edges of casserole.Brush with melted butter;sprinkle with Parmesan cheese.
Bake 18-23 mins.or until bubbly and Crescents are golden brown
- 1 Serving
- Calories 540
- Total fat 20 g(saturated fat 8g)
- Cholesterol 80 mg
- Sodium 1350 mg
- Total Carbs 52g
- Dietary fiber 4g
- Sugars 19g
- Protein 36g