4 ounce crescent dinner roll dough refrigerated reduced-fat canned
0.5 teaspoon thyme leaves dried
2 tablespoons parsley fresh chopped
2.5 cups vegetables mixed frozen thawed
0.3 cup cup heavy whipping cream sour low-fat
0.3 teaspoon pepper
4 ounce pimientos diced drained
Equipment
frying pan
oven
Directions
Preheat oven to 45
Combine soup and sour cream in a large nonstick skillet; add chicken and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until vegetables are tender.
Sprinkle with parsley.
Unroll dough, separating dough along perforations into triangles; cut each triangle in half.
Bake at 450 for 6 to 7 minutes or until browned. Spoon chicken mixture over 2 pastry triangle halves.
