THEME: Pork Pot Pie
Jamie R
POINTS� Value: 6
Servings: 4
12 oz. Hormel (U.S.) Always Tender Fresh pork roast, boneless, cut
into 1" cubes
16 oz frozen mixed vegetables, carrots, green beans and corn
1 can (10-3/4 oz.) cream of mushroom soup, undiluted
1/4 cup fat free chicken broth
2 rolls reduced fat crescent roll dough
Preheat oven to 375� F.
Place pork cubes 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" 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.