Beef-Vegetable Skillet

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Beef-Vegetable Skillet
1 lb ground beef
1/2 lb sliced fresh mushrooms
1 onion, chopped
2 cups frozen peas and carrots
10-3/4 oz can reduced-fat reduced-sodium condensed cream of mushroom soup
1/4 lb. American cheese, cut into 1/2-inch cubes
8-oz can refrigerated reduced-fat crescent dinner rolls
Heat oven to 375º.
Brown meat in large ovenproof nonstick skillet. Add mushrooms and onions.

Cook 8 to 10 min or until liquid from mushrooms is cooked off, stirring occasionally. Stir in frozen vegetables and soup. Bring to boil.

Add American cheese. Stir. Remove from heat.
Unroll crescent dough.

Separate into 8 triangles. Place over meat mixture, with short sides of triangles along edge of skillet and points overlapping in center.
Bake 12 to 15 min or until crust is golden brown. Remove from heat.

Let stand 5 min before serving. Serves 4

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