A tasty treat ready in less than 30 minutes.
1-1/2 lb. (675 g) extra-lean ground beef
1 pkg. (8 oz./225 g) sliced fresh mushrooms
1 Onion, chopped
3 cups Frozen peas and carrots
1 can (10 fl oz/284 mL) condensed cream of mushroom soup
1/2 cup Water
1/4 lb. (115 g) Velveeta Process Cheese Product, cut into 1/2-inch cubes
1 pkg. (235 g) refrigerated crescent dinner rolls
HEAT oven to 375ºF.
BROWN meat in large ovenproof nonstick skillet. Add mushrooms and onions; cook 8 to 10 min. or until liquid from mushrooms evaporates, stirring occasionally. Stir in next 3 ingredients; bring to boil. Add Velveeta; stir. Remove from heat.
UNROLL crescent dough; separate into 8 triangles. Arrange on top of meat mixture, with points of triangles overlapping in centre and short sides along edge of skillet.
BAKE 12 to 15 min. or until golden brown. Let stand 5 min. before serving.