STEAK CRESCENT ROLLS RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.
• Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.
• Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.

Steps:

• Heat oven to 400°F.
• In 11- or 12-inch ovenproof skillet, heat oil over medium heat. Cook carrots and potatoes in oil 5 to 6 minutes or until vegetables are browned and softened slightly. Add beef, gravy and rosemary; stir until well mixed, breaking up beef, if necessary. Cook about 4 minutes longer or until beef and gravy are heated through.
• Unroll pie crust on work surface. Roll into 12-inch circle. If desired, flute edge. Prick with fork several times. Place pie crust on top of beef mixture in skillet.
• Bake 20 to 25 minutes or until filling is bubbly and crust is golden brown. Sprinkle with parsley. Cut into wedges to serve. Cover and refrigerate any remaining pot pie.