Deep Dish Meat Pie

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 tablespoons butter
2 tablespoons flour
1/2 teaspoon 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 degrees for 20 to 25 minutes or until golden brown. Makes 6 to 8 servings