1 can (8 oz.) refrigerated reduced-fat crescent dinner rolls
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Let's Make It
Heat oven to 375ºF.
Brown meat in large ovenproof nonstick skillet. Add mushrooms and onions; cook 8 to 10 min. or until liquid from mushrooms is cooked off, stirring occasionally. Stir in frozen vegetables and soup; bring to boil. Add VELVEETA; stir. Remove from heat.
Unroll crescent dough; separate into 8 triangles. Place over meat mixture, with short sides of triangles along edge of skillet and points overlapping in center.
Bake 12 to 15 min. or until crust is golden brown. Remove from heat. Let stand 5 min. before serving.
Serve with a mixed green salad and cold glass of fat-free milk to round out the meal.
Substitute frozen corn or your favorite frozen vegetable mix for the peas and carrots.
Prepare using reduced-fat reduced-sodium condensed cream of celery soup.
If you don't have an ovenproof skillet, you can instead wrap the handle of a regular skillet with several layers of foil before using as directed.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.