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How To make Crescent Vegetable Pie
1 pound ground beef
1/2 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups zucchini
sliced
1/4 cup chopped green bell pepper
2 tablespoons margarine
1 teaspoon dill weed
1/4 teaspoon salt
8 ounce can Pillsbury Refrigerated Crescent Rolls
1 cup shredded cheddar cheese :
(4 ounces)
1 1/2 tomatoes -- sliced
Heat oven to 375 F. Brown meat and onion; drain. Stir in salt and pepper. Saute zucchini and green pepper in margarine for 5 minutes, stirring frequently. Stir in dill weed and salt. Separate dough into 8 triangles. Place triangles in ungreased 8-9 inch pie pan; press over bottom and up sides to form crust. Spoon meat mixture over crust. Sprinkle 1/2 cup of cheese over meat mixture. Spread zucchini mixture evenly over meat; top with tomato slices. Bake at 375 F. for 10 minutes longer. Cool 5 minutes before serving. Cut into wedges. Serves 6. Per serving; 410 calories, 21 g protein, 19 g carbohydrate, 28 g fat, 770 mg. sodium, 435 mg potassium Pillsbury Easy & Elegant Recipes, Pillsbury Classics #10, p. 47 MC formatting by bobbi744@acd.net ICQ#2099532
How To make Crescent Vegetable Pie's Videos
CHICKEN POT PIE THAT'S SO EASY YOU ONLY NEED 4 MAIN INGREDIENTS | Homemade Chicken Pot Pie
CHICKEN POT PIE THAT'S SO EASY YOU ONLY NEED 4 MAIN INGREDIENTS
*Chicken *Veggies *Pastry Dough *Cream of Mushroom
This homemade Chicken Pot Pie is homey, cozy and will warm you up. It's a show-stopping dish with 4 INGREDIENTS , with a easy store bought flaky Pie Crust and loaded with juicy grilled smoked chicken in Campbells chunky pub style pot pie gravy and vegetables.
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(6 x 6 Baking Dish)
CHICKEN POT PIE INGREDIENTS:
►2 store bought pie crust
►2 Tbsp. avocado oil or Vegetable oil
►1/2 cup of onions
►1 Tbsp. Garlic
► 2Tsp chicken bouillon
►4 cups cooked chicken or Turkey, shredded
►22oz Cans Campbells cream of mushroom's or cream of chicken
►1 cup frozen peas and carrots (do not thaw)
►1 egg, beaten for egg wash
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Crescent Roll Chicken Pot Pie Recipe Video
Who doesn't love Pot Pie on a cool fall day? This dish can be served for lunch or dinner and is the perfect item to have in tow at your next potluck. Our recipe calls for chicken, veggies and a creamy filling along with crescent rolls for the crust. The Ceramic Rectangular Baker comes in 4 colors and goes straight from the oven to table. Click here to purchase:
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
For the written recipe head over to
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Taco Crescent Ring | Pillsbury Recipe
Looking for one of the most popular recipes on the internet? This is it. This easy Taco Crescent Ring is loaded up and ready for game day, Cinco de Mayo or just about any party you ever throw.
Recipe:
Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission