INGREDIENTS
3
tablespoons butter or margarine
1
large russet potato (1 lb), peeled, cut into 1/2-inch pieces (about 2 1/2 cups)
1
large onion, chopped (about 1 cup)
1
teaspoon dried thyme leaves
1/4
cup all-purpose flour
1
can (14 oz) vegetable broth
1
bag (1 lb) frozen broccoli, cauliflower and carrots, thawed, well drained
3
tablespoons grated Parmesan cheese
1
can (8 oz) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls)
DIRECTIONS
1
Heat oven to 375°F. Spray 9- or 10-inch glass deep dish pie plate with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add potato, onion, thyme, salt and pepper; cook and stir 10 to 12 minutes until potatoes are lightly browned.
2
Sprinkle flour over potato mixture. Cook and stir 1 minute. Stir in broth; heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until potatoes are almost tender. Remove from heat. Stir in thawed vegetables, milk and cheese. Spoon mixture into pie plate.
3
Separate dough into 8 triangles. Starting at short side of each triangle, roll up triangle halfway. Carefully arrange over vegetable mixture with tips toward center; do not overlap. Place pie plate on cookie sheet with sides.
4
Bake 20 to 25 minutes or until crust is golden brown.
High Altitude (3500-6500 ft)
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