Saturday, August 11, 2012

In a Pinch Chicken Pot Pie Cupcakes


Ingredients:

can (18.5 oz) Progresso® Rich & Hearty chicken pot pie style soup

1/3 cup mashed potatoes (dry)

1/2 cup frozen mixed vegetables, cooked

1/4 teaspoon dried thyme leaves

1/4 teaspoon pepper

2 cans (8 oz each) pizza dough

1 tablespoon butter, melted

Directions:


Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.

Unroll 1 can of dough; spread with half of soup mixture. Starting at shortest side, roll up; pinch edges to seal. Cut into 6 slices. Place 1 slice in each of 6 muffin cups. Repeat with remaining dough and soup mixture.

Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.

Recipe shared from: www.bettycrocker.com