* 1 lb. ground beef * 1/4 c. chopped onions * 1 pkg. (10 oz.) frozen peas and carrots, thawed, drained * 1 c. chopped, cooked potatoes * 1/2 lb. (8-oz.) VELVEETA®,cut into 1/2-in. cubes * 2 Tbsp. butter or margarine * 2 Tbsp. flour * 1/2 tsp. salt * 1 c. water * 1 can (8-oz.) refrigerated crescent dinner rolls
What to do:
1. Preheat oven to 375°F. Brown meat in large skillet on medium heat; drain. Add onions; cook until tender, stirring occasionally. Add peas and carrots, potatoes and VELVEETA®; mix well. Spoon into 13x9-in. baking dish; set aside. 2. Melt butter in small saucepan on low heat. Add flour and salt; stir with wire whisk until well blended. Cook 2 min. or until hot and bubbly, stirring occasionally. Gradually add water, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 5 min., stirring occasionally. Pour over meat mixture; set aside. Separate dough into four rectangles; firmly press perforations together to seal. Place over meat mixture; seal edge with fork. 3. Bake 20 to 25 min. or until golden brown.
Kraft Kitchens Tips: Serving Suggestion: Serve with a crisp green salad tossed with your favorite KRAFT® Light Dressing.
Substitute: Substitute 3 c. of your favorite vegetable blend for the peas and carrots.
Variation: Substitute 2-1/2 c. cubed cooked turkey or ham for the browned ground beef. Cook and stir onions in 1 Tbsp. butter in large skillet until crisp-tender. Add the meat, peas and carrots, potatoes and VELVEETA®; mix well. Continue as directed.