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Vegetarian Pot Pies

1 russet potato
1 carrot
1/2 cup cauliflower
1/2 cup peas
1/2 cup green beans
1/2 onion
1/2 red pepper
1 can cream of celery/broccoli soup
1/2 can water 1 package refrigerated cresent rolls

Preheat oven to 375F.

Filling: Chop, cube or slice all veggies into bite sized
pieces. Steam until tender. Wisk together soup and
water. Add cooked veggies to soup mixture.

Crust: Open cresent rolls and separate. Place two pieces
of dough side by side to form a rectangle, roll seam
together.

In center of each rectangle, add a large spoonful of
filling. Fold each long end to meet and slightly overlap
in the middle. Fold the short edges under slightly to
seal in filling.

Bake at 375F for 25 minutes or until golden.

Increase or add veggies that you enjoy and decrease or
leave out those you don't. This is a great dish to
personalize for each family member, just carve an initial
in the top of each pie for identification.