Contributed by Charlotte Vetter

Makes 4 individual pies.

Ingredients

1 russet potato
1/2 cup cauliflower
1 carrot
1/2 cup green beans
1/2 cup peas
1/2 onion
1/2 red pepper
1 can cream of celery or broccoli soup
1/2 can water
1 pkg refrigerated crescent rolls

Instructions

Filling: Chop, cube, or slice all veggies into bite-sized pieces. Steam until tender. Whisk together soup and water. Add cooked veggies to soup mixture.

Crust: Open crescent rolls and separate. Place two pieces of dough side by side to form a rectangle, add a large spoonful of filling. Fold each long end to meet and slightly overlap in the middle. Fold the short edges under slightly to seal in filling.

Bake at 375 F for 25 minutes or until golden.

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