Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count)
Preparation
Heat oven to 350°F. Evenly divide leftover pot roast and vegetables into 4 ramekins. Bake 10 minutes.
Separate dough into 8 rounds; place on ungreased cookie sheet. Bake 10 to 13 minutes or until light golden brown.
Before serving, top each ramekin with 1 crescent round.
