Crescent Rolls Sandwiches & Tomato Soup

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.




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.

Soup Ingredients-

2-28 oz cans diced tomatoes

1 1/2 t dried basil

1 t sugar

1/2 C. butter

pepper to taste

Soup Assembly-

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.