Crescent-Topped Pot Roast Pie

cooking spray
1 tablespoon oil
1 pound boneless beef top sirloin steak (1 inch
thick) -- cut into thin bite-sized strips
2 cups matchstick-cut carrots
2 cups thinly sliced celery
1 medium onion -- halved, thinly sliced
1 jar beef gravy (12 oz.)
1 tablespoon Dijon mustard
1 jar Green Giant sliced mushrooms (6 oz.) -- drained
1 can Pillsbury refrigerated crescent dinner
rolls (8 oz.)
1 tablespoon sesame seeds

Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with
cooking spray. In 10-inch nonstick skillet, heat oil over medium-
high heat. Add beef strips; cook 5 to 7 minutes, stirring
frequently, until browned. Remove beef from skillet; place on plate.
In same skillet, cook carrots, celery and onion 10 minutes, stirring
occasionally, until crisp-tender.
Return beef to skillet and stir in gravy, mustard and mushrooms.
Cook about 2 minutes or until hot and bubbly. pour into baking dish.
Separate dough into 8 triangles. Arrange triangles over filling,
overlapping about 1/4 inch to create a braided appearance. Spray
triangles with cooking spray; sprinkle with sesame seed.
Bake 22 to 24 minutes or until crust is deep golden brown.





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