1 lb. ground beef
1/4 cup chopped onion
1 pkg. (10 oz.) frozen peas and carrots, cooked, drained
1 cup chopped cooked potatoes
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product,
cut up
2 Tbsp. butter or margarine
2 Tbsp. flour
1/2 tsp. salt
1 cup water
1 can (8 oz.) refrigerated crescent dinner rolls
BROWN meat in large skillet on medium heat; drain. Add onion;
cook until tender, stirring occasionally. Add vegetables and
prepared cheese product; mix well. Spoon into 12x8-inch baking
dish.
MELT butter in small saucepan on low heat. Add flour and salt;
stir with wire whisk until well blended. Cook 2 minutes or until
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 3 to 5
minutes. Pour over meat mixture.
SEPARATE dough into 4 rectangles; firmly press perforations
together to seal. Place over meat mixture.
BAKE at 375°F for 20 to 25 minutes or until golden brown.
