'Tis the season for warm and soothing comfort food, so I'm cooking up little crescent hot pockets of creamy goodness. This quick and easy dinner for two offers a flaky, buttery crust with bursts of soup, melted cheese and crisp vegetables. It's the perfect meal to warm you up on a cold winter night.
Vegetable Hot Pockets
Total Time: 25 minutes
Prep: 10 minutes
Cook: 15 minutes
What you'll need
1/2 can cream of chicken soup
1 tablespoon onion, diced
1 cup mixed vegetables of choice, fresh or frozen (if unthawed)
1/4 cup shredded cheddar cheese
salt and pepper
4 ounce can of Pillsbury Original (or Reduced Fat) Crescent Rolls
Directions
1. Preheat oven to 375 degrees F.
2. In a medium mixing bowl, combine cream of chicken soup, onion, vegetables, cheddar cheese and salt and pepper to taste. Mix well.
3. Unwrap crescent rolls from package. Fuse two of the crescent triangles together to form a rectangle.
4. Add 2-3 tablespoons of the vegetable and soup mixture to each crescent rectangle.
Vegetable Hot Pockets
Total Time: 25 minutes
Prep: 10 minutes
Cook: 15 minutes
What you'll need
1/2 can cream of chicken soup
1 tablespoon onion, diced
1 cup mixed vegetables of choice, fresh or frozen (if unthawed)
1/4 cup shredded cheddar cheese
salt and pepper
4 ounce can of Pillsbury Original (or Reduced Fat) Crescent Rolls
Directions
1. Preheat oven to 375 degrees F.
2. In a medium mixing bowl, combine cream of chicken soup, onion, vegetables, cheddar cheese and salt and pepper to taste. Mix well.
3. Unwrap crescent rolls from package. Fuse two of the crescent triangles together to form a rectangle.
4. Add 2-3 tablespoons of the vegetable and soup mixture to each crescent rectangle.
5. Roll up crescent rolls and seal edges by pinching crescent dough together.
6. Place crescent pockets on a greased baking sheet. Bake for 15 minutes or until rolls are golden brown.
7. Serve with a side of rice. Enjoy!
Note -- you can add any of your favorite vegetables to your hot pocket. Here's what I used:
- zucchini
- celery
- peas
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