Instructions: 1. Heat oven to 375 F. Heat oil in medium skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.

2. In small bowl, combine gravy, cornstarch, pepper and ketchup; mix well.

Add to beef in skillet. Stir in vegetables. Cook 6-8 minutes or until vegetables are crisp-tender, stirring occasionally.

3. Spoon mixture into 2 ungreased 10 ounce ovenproof custard cups or ramekin. Place filled cups in shallow baking pan.

4. Remove dough from can in rolled section; do not unroll. Cut roll into 8 slices; cut each in half crosswise to make 16 pieces. Arrange 7 pieces, curved side up, around outside edge of hot mixture in each custard cup, pressing in slightly; place 1 pieces in center of each.

5. Bake for 15-20 minutes or until pot pies are bubbly and rolls are deep golden brown.

Make it special: Prepare the pot pies in decorative ovenproof ramekins.

Before baking the pies, brush the crescent rolls with 1 tablespoon of melted butter or margarine and sprinkle them with sesame seeds. Before serving, garnish each pot pie with a sprig of fresh parsley.

NOTES : Kitchen Tips: If there is some purchased gravy left over, it can be frozen in a freezer container for a later use.

This recipe can be
doubled to make 4 pot pies. Double all ingredients except the oil and prepare the pot pies as directed. Use two 4 ounce cans of crescent rolls or one 8 ounce can.

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