Here is an easy dinner idea for crisp cool night. We love sandwiches and anything wrapped in a crescent roll! The kids can even help make these. I like to have meals like this one ready for busy weekends.
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8-12 refrigerated canned crescent rolls
1/4 lb deli meat (I used roast beef)
4-6 cheese sticks (I used mozzarella string cheese)
unroll crescent rolls and top each with deli meat and 1/2 stick of cheese. Roll up and store in large container with lid. Use wax paper between layers. *best if cooked within 48 hours.
To cook sandwiches-
Place on large baking sheet and bake in a 375 degree oven for 25 minutes or until golden brown.
2-28 oz cans diced tomatoes
1 1/2 t dried basil
1 t sugar
1/2 C. butter
pepper to taste
Add all ingredients to a large container with lid.
How to cook soup-
Pour into slow cooker and cook on low for 5-6 hours. Add 1 C. heavy cream last 30 minute of cook time. Blend in blender or with hand blender for a smoother creamier soup. I topped mine with grated parmesan cheese and parsley flakes because everything looks better with parsley flakes. If it looks good, it tastes good, right?
This is a kid friendly meal that is versatile. Use any meat/cheese combo you like or just use cheese for a fancy cheese sandwich.