Roast Beef Crescents and Vegetable Soup – C
  • Classic
  • beef, slow cooker
Roast Beef Crescents and Vegetable Soup – C
  • Classic
  • beef, slow cooker
Servings:

Ingredients

Prep
  • 1/2 lb deli sliced roast beef
  • 8 mozzarella cheese sticks
  • 2 cans refrigerated crescent rolls
  • 16 oz frozen mixed vegetables
  • 1 t dried oregano
  • salt and pepper to taste
  • 1 Dash hot sauce opt
On Cooking Day
  • 4 C tomato juice
  • 2 C water

Instructions

To Assemble
  1. Unroll and divide crescent rolls onto work surface.
  2. Cut each cheese stick in half.
  3. Top each crescent roll with roast beef and ½ cheese stick. Roll up. Store in large container with lid and use wax paper between layers to prevent sticking.
  4. Mix last 4 ingredients in a large zipper bag. Zip to seal.
To Cook
  1. Pour vegetable bag along with tomato juice and water into slow cooker. Cook on low for 6 – 8 hours.
  2. Place each roll on large baking sheet sprayed with non stick spray. Bake in a 375 degree oven for 14 – 18 minutes.

Ingredients

Prep
  • 1/2 lb deli sliced roast beef
  • 8 mozzarella cheese sticks
  • 2 cans refrigerated crescent rolls
  • 16 oz frozen mixed vegetables
  • 1 t dried oregano
  • salt and pepper to taste
  • 1 Dash hot sauce opt
On Cooking Day
  • 4 C tomato juice
  • 2 C water

Instructions

To Assemble
  1. Unroll and divide crescent rolls onto work surface.
  2. Cut each cheese stick in half.
  3. Top each crescent roll with roast beef and ½ cheese stick. Roll up. Store in large container with lid and use wax paper between layers to prevent sticking.
  4. Mix last 4 ingredients in a large zipper bag. Zip to seal.
To Cook
  1. Pour vegetable bag along with tomato juice and water into slow cooker. Cook on low for 6 – 8 hours.
  2. Place each roll on large baking sheet sprayed with non stick spray. Bake in a 375 degree oven for 14 – 18 minutes.

Best if cooked on day 1 or 2.
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