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Pot Roast Pot Pies

Pot Roast Pot Pies
  • Prep 30 min
  • Total 55 min
  • Servings 4
Leftover pot roast gets a second serving with this spin on a comfort food classic, thanks to this easy recipe and Pillsbury Place 'N Bake refrigerated crescent rounds.
By Cheri Liefeld
Updated October 13, 2011
Make With
Make With
Pillsbury Crescents

Ingredients

  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count)

Steps

  • 1
    Heat oven to 350°F. Evenly divide leftover pot roast and vegetables into 4 ramekins. Bake 10 minutes.
  • 2
    Separate dough into 8 rounds; place on ungreased cookie sheet. Bake 10 to 13 minutes or until light golden brown.
  • 3
    Before serving, top each ramekin with 1 crescent round.

No nutrition information available for this recipe
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