- 4
Ingredients
- 12 oz Hormel Always Tender Fresh pork roast, or other brand
- 16 oz frozen mixed vegetables, carrots, green beans and corn
- 10 3/4 oz canned cream of mushroom soup
- 1/4 cups canned chicken broth
- 1/4 tsp dried thyme
- 2 rolls reduced-fat crescent roll dough
Preparation
Step 1
POINTS Value: 6
Servings: 4
Preparation Time: 5 min
Cooking Time: 20 min
Level of Difficulty: Easy
Preheat oven to 375°F.
Cut pork roast into1-inch cubes. Place in a large stock pot and stir in frozen vegetables, mushroom soup and broth. Cook over medium heat, stirring frequently, until hot, about 4 minutes. (Note: If using a plain pork roast, add 1/4 teaspoon dried thyme with the vegetables.)
Spoon mixture into a deep 9-inch pie plate. Cut each crescent roll in half to form 2 triangles. Arrange triangles over pork mixture and bake for 5 minutes. Reduce oven temperature to 325°F and bake for 15 minutes more, or until rolls are a deep golden brown. Slice into 4 pieces and serve. Yields about 1 3/4 to 2 cups per serving.