In a Pinch Chicken Pot Pie Cupcakes
1 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
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