Hunters Beef Crescent Pie

Beef stroganoff with a twist! ...MORE + LESS -

1 lb (500 g) ground beef

1/2 cup (125 mL) chopped onion

3/4 cup (175 mL) sour cream

3 tbsp (45 mL) ketchup

1 tbsp (15 mL) prepared mustard

1 tbsp (15 mL) flour

1 tsp (5 mL) dill weed

1/4 tsp (1 mL) pepper

1 can (10oz/284mL) mushroom pieces and stems, drained

1 cup (250 mL) frozen peas

1 can (8 count) Pillsbury™ Original Crescents

dill pickles

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1

Heat oven to 375°F (190°C). In large frypan, brown ground beef and onion; drain thoroughly.
2

Stir in remaining ingredients except crescent dough and dill pickles. Simmer gently for 5 minutes; do not boil. Unroll and separate crescent dough into 8 triangles.
3

Arrange triangles spoke fashion in ungreased 9-inch (23 cm) pie pan with narrow tips extending over pan about 2-inch (5 cm).
4

Press dough over bottom of pan. Spoon meat mixture evenly into crust. Bring tips of triangles over filling to centre.
5

Bake for 11 to 15 miutes or until golden brown. Cut into wedges and garnish each serving with additional sour cream and a pickle.