Little Meat Hand Pies
Prep time: 30 minutes
Cook time: 20 minutes
Preheat oven to 375 degrees
1/2 lb. ground beef
12 oz. jar beef gravy
12 oz. bag mixed vegetables
Bake and serve crescent roll dough (will need 4 cans for entire recipe yield)
Cut a slit in the veggie bag and microwave on high for 4 minutes, drain excess water.
Meanwhile, brown ground beef, breaking it up into small pieces.
Combine ground beef, veggies, and about 1/2 the gravy (3/4 cup) in medium size bowl. (You want everything to be coated in gravy, but not too wet a mixture.) Season to taste with onion powder, garlic powder, basil, salt and pepper. (Sorry, I hardly ever measure spices, I just give it a few shakes of each and taste test.)
Seperate crescent rolls - you'll use 2 triangles for each pie. Place a big heaping tablespoon of filling on one triangle. Cover with a 2nd triangle. Pinch around edges to seal. (I tear off the long, unfilled "tails" of the dough and use the pieces to help cover and seal the longest side.) Use a spatula to transfer pies to an ungreased cookie sheet.
Bake at 375 degrees for 15-20 minutes or until golden brown on top.
Cool to touch and eat - no fork required!
Recipe will yield 16 pies - 2 to 4 pies per serving, depending on your appetite. (If you don't need to make all 16 at once, leftover filling can be refrigerated - and is also great served over rice with remaining gravy!)
Variations: Use shredded chicken and chopped broccoli with chicken gravy, or diced ham and chopped spinach with alfredo sauce!