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Prep 15min
Total45min
Servings12
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Ingredients
2
whole large potatoes, plus cream for mashing
1/2
lb lean ground beef
1
teaspoon steak seasoning
1
tablespoon Muir Glen™ organic tomato ketchup
1
teaspoon Worcestershire sauce
1/3
cup frozen vegetables (peas, carrots or mixed)
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
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Steps
1
Heat oven to 375°F. Lightly spray 12 standard muffin cups with non-stick cooking spray.
2
Peel and quarter potatoes and boil in salted water until tender (about 15 minutes).
3
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.
4
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.
5
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.
6
Drain and mash potatoes, adding cream as needed and seasoning with salt and pepper to taste.
7
Fill each dough cup with 1-2 tablespoons of beef filling then top with a spoonful of mashed potato.
8
Bake 15-20 minutes until dough is golden brown. Cool 5 minutes before serving.
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Use Betty Crocker™ instant mashed potatoes!
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No nutrition information available for this recipe
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