about 2 teaspoons of mixed dried seasoningsdivided - I used thyme, garlic powder, parsley & oregano
1can10.75 ounces cream of potato soup
1can10.5 ounces cream of celery soup
2bags12 ounces frozen vegetable soup mix*, thawed
salt & pepper to season
additional dried thyme for seasoning
Heat oven to 375 degrees. Lightly grease a 9-inch pie dish.
Unroll one tube of crescent rolls. Separate the dough into 8 triangles. Place in the pie plate & press over the bottom and up the sides to form crust. Firmly press perforations to seal. Sprinkle 1 teaspoon of the dried seasoning mix over the crust. Bake the crust for 6 minutes and then remove from the oven.
While the crust is baking, in a large saucepan, mix both soups, milk, vegetables & the remaining teaspoon of seasonings. Season with salt & pepper. Heat over medium heat, stirring occasionally, until hot. Pour the vegetable mixture over the crust in the pie dish.
Unroll the second tube of dough. Separate the dough into 8 triangles. Starting at the short side of each triangle, roll up triangle halfway. Carefully arrange over vegetable mixture with tips toward center.
Brush the melted butter over dough. Sprinkle additional dried thyme over dough. Bake 15 - 20 minutes or until crusts are golden brown.
*the frozen vegetable soup mix was Kroger's brand & was a mix of carrots, potatoes, corn, green beans, lima beans, okra, peas, celery & onions