Ingredient:
2 whole large potatoes, plus cream for mashing
1/2 lb lean ground beef
1 tsp steak seasoning
1 tbsp Muir Glen organic tomato ketchup
1 tsp Worcestershire sauce
1/3 cup frozen vegetables (peas, carrots or mixed)
1 can (8 oz) Pillsbury refrigerated Crescent Dough Sheet
Method:
Heat oven to 375°F. Lightly spray 12 standard muffin cups with non-stick cooking spray.
Peel and quarter potatoes and boil in salted water until tender (about 15 minutes).
While the potatoes cook, heat olive oil in a large non-stick skillet over medium-high heat. Add ground beef and steak seasoning and cook until browned, occasionally using a spoon to break up the meat.
Add ketchup, Worcestershire sauce and frozen vegetables to skillet and cook 2-3 minutes until heated through. Taste for seasoning and add salt or pepper as necessary. Remove from heat and set aside.
Unroll crescent dough on lightly floured work surface. Press dough into a 12x9-inch rectangle, and cut into 12 evenly sized squares. Place one square of dough in each muffin cup, gently pressing dough into bottom and up sides of cup.
Drain and mash potatoes, adding cream as needed and seasoning with salt and pepper to taste.
Fill each dough cup with 1-2 tablespoons of beef filling then top with a spoonful of mashed potato.
Bake 15-20 minutes until dough is golden brown. Cool 5 minutes before serving.
2 whole large potatoes, plus cream for mashing
1/2 lb lean ground beef
1 tsp steak seasoning
1 tbsp Muir Glen organic tomato ketchup
1 tsp Worcestershire sauce
1/3 cup frozen vegetables (peas, carrots or mixed)
1 can (8 oz) Pillsbury refrigerated Crescent Dough Sheet
Method:
Heat oven to 375°F. Lightly spray 12 standard muffin cups with non-stick cooking spray.
Peel and quarter potatoes and boil in salted water until tender (about 15 minutes).
While the potatoes cook, heat olive oil in a large non-stick skillet over medium-high heat. Add ground beef and steak seasoning and cook until browned, occasionally using a spoon to break up the meat.
Add ketchup, Worcestershire sauce and frozen vegetables to skillet and cook 2-3 minutes until heated through. Taste for seasoning and add salt or pepper as necessary. Remove from heat and set aside.
Unroll crescent dough on lightly floured work surface. Press dough into a 12x9-inch rectangle, and cut into 12 evenly sized squares. Place one square of dough in each muffin cup, gently pressing dough into bottom and up sides of cup.
Drain and mash potatoes, adding cream as needed and seasoning with salt and pepper to taste.
Fill each dough cup with 1-2 tablespoons of beef filling then top with a spoonful of mashed potato.
Bake 15-20 minutes until dough is golden brown. Cool 5 minutes before serving.
