How To make Crescent Vegetable Pie

Chicken Pot Pie Crescent Ring | Pillsbury Recipe

All the flavors you love in a pot pie, but wrapped up in crescent roll dough! Try it with your family tonight.

Recipe:

Spinach & Cheese Croissants- Easy recipe using Pillsbury Crescent Rolls

Hi everyone and welcome back to my channel. Today we will feed into my obsession with Crescent Rolls and make another wonderful combination. These savory and delicious treats have the most incredible flavor and I cannot wait for you to try it.

For this recipe you’ll need:
- 1 package Crescent Rolls
- 1/2 cup ricotta cheese
- 2 tbs mozzarella cheese
- 2 garlic cloves
- 2 cups chopped spinach
- 1 tbs vegetable oil
- Salt and pepper to taste

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Crazy Easy Leftover Turkey Pot Pie (with Crescent Roll Dough!)

This Leftover Turkey Pot Pie with Crescent Rolls is so easy to make with just 5 ingredients! It only takes 10 minutes of prep to get it ready for the oven – the best way to deal with Thanksgiving leftovers.

Recipe:

Enjoy ????

Homemade Mini Quiche + 3 Delicious Flavors!

This Mini Quiche Recipe has endless flavor options and is way better than store-bought! Mini muffin tins are lined with a flaky pie crust then filled with fluffy eggs and mix-ins including meats, cheeses, vegetables, and herbs. These bite-sized appetizers are the best make-ahead snack for easy holiday party hosting!

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Strawberry Cheesecake Crescent Roll-ups | Pillsbury Recipe

Fresh strawberries, cream cheese and crescent dough make this sweet treat so easy to make!

Recipe:

Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie

Shepherd's pie - perfect comfort food for cold winter days. Follw this recipe to learn how to make perfect shepherd's pie.


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Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk

Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13X8.5 (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.

Equipment:
Baking dish:
Nonstick pan:


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