Preheat oven to 375 degrees Fahrenheit and generously grease a 9x13 inch baking dish.

Cut the refrigerated dough into quarters and arrange them evenly across the bottom of the prepared dish.

In a large skillet over medium-high heat, cook the beef until fully browned. Do not drain all the fat, as it is needed to make the roux.

Sprinkle the flour evenly over the cooked meat, stirring constantly for one minute to cook off the raw flour taste.

Gradually whisk in the milk, salt, and pepper. Reduce heat to medium-low and simmer until the sauce thickens into a rich gravy, about 5 to 7 minutes.

Pour the warm gravy evenly over the dough pieces in the baking dish.

Bake uncovered for 25 to 30 minutes, or until the top is golden brown and the edges are bubbly. Let stand for 5 minutes before serving.