What You Need
1 lb. extra-lean ground beef
1 pkg. (8 oz.) sliced fresh mushrooms
1 Onion, chopped
2 cups Frozen peas and carrots
1 can (10-3/4 oz.) reduced-fat condensed cream of mushroom soup
1/4 lb. (4 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 can (8 oz.) refrigerated reduced-fat crescent dinner rolls
Make It
HEAT oven to 375ºF.
BROWN meat in large ovenproof nonstick skillet. Add mushrooms and onions; cook 8 to 10 min. or until liquid from mushrooms evaporates, stirring occasionally. Stir in peas, carrots and soup; bring to boil. Add VELVEETA; stir. Remove from heat.
UNROLL crescent dough; separate into 8 triangles. Arrange on top of meat mixture, with points of triangles overlapping in center and short sides along edge of skillet.
BAKE 12 to 15 min. or until golden brown. Let stand 5 min. before serving.
Click here to go to the Kraft web-site where I found this recipe.
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