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Prep 15min
Total45min
Servings12
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Ingredients
1
can (18.5 oz) Progresso™ Rich & Hearty chicken pot pie style soup
1/3
cup Betty Crocker™ mashed potatoes
1/2
cup frozen mixed vegetables, cooked
1/4
teaspoon dried thyme leaves
1/4
teaspoon pepper
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
tablespoon butter, melted
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Steps
1
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2
In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.
3
Unroll 1 can of dough; spread with half of soup mixture. Starting at shortest side, roll up; pinch edges to seal. Cut into 6 slices. Place 1 slice in each of 6 muffin cups. Repeat with remaining dough and soup mixture.
4
Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.
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If substituting crescent rolls for the dough sheet, be sure to firmly press perforations to seal before spreading with soup mixture.
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