Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Individual Beef Crescent Roll Pot Pies
Bake individual
beef
crescent roll pot pies
in a muffin tin. This easy recipe makes mini-sized cups perfect for dinner or an appetizer.
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
Mini Pot Pies
Calories
203
kcal
Author
Marjory Pilley
Ingredients
8
ounces
Crescent Roll Dough
1 can
2
cups
Crock-Pot Beef Stew with Frozen Vegetables
or use your favorite filling from leftovers
Instructions
Preheat oven to 375°F.
Roll out crescent dough and press seams together. Using a pizza cutter or knife, cut dough into 8 squares.
Press each square of the dough into a muffin tin coated with cooking spray, leaving the 4 corners of the dough exposed.
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 the dough into the middle.
Bake for about 15-20 minutes or until firm and browned on the top.
Notes
See step-by-step pictures, more filling ideas, and tips above.
Nutrition
Calories:
203
kcal
|
Carbohydrates:
11
g
|
Protein:
16
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Cholesterol:
43
mg
|
Sodium:
242
mg
|
Potassium:
124
mg
|
Sugar:
2
g
|
Calcium:
3
mg
|
Iron:
1.7
mg