Mini Beef Pot Pies with Crescent Rolls
Mini Beef Pot Pies with Crescent Rolls transform beef and vegetables in red wine sauce into an AMAZING dinner or appetizer.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 Mini Pot Pies
Preheat oven to 375 degrees F.
Roll out crescent dough and press seams together.
Using a pizza cutter or knife, cut dough into 8 squares.
Press a square of the dough into a muffin tin coated with cooking spray, leaving 4 corners of the dough exposed. See picture below.
Shred beef with a fork and cut vegetables into smaller pieces, if necessary.
Spoon mixture into dough until it is even with the top. There is no need to spoon in extra sauce since the beef and vegetables are coated with it.
Pull four corners of dough into the middle.
Bake for about 15-20 minutes or until firm and browned on the top.
Calories: 203kcal | Carbohydrates: 11g | Protein: 16g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 242mg | Potassium: 124mg | Sugar: 2g | Calcium: 0.3% | Iron: 9.5%