|SASSY SNACKS| Mini Veggie Pot Pie Muffins

Hey y'all!!! We have been hearing all over social media that it's "Meatless March! We even know a few people that are participating and baby they are struggling...LOL! The SASS is definitely not about that life right now, but we admire all the people who have decided to take on the challenge! So for our SASSY SNACK we have decided to dedicate it to all those brave souls participating in "Meatless March" by introducing "Mini Veggie Pot Pie Muffins" by!! 


(2 cans) Pillsbury Grands! Flaky Layers Biscuits
(1 can) Carrots
(1 can) Green Beans
(1 can) Sliced Potatoes 
(1 bag) Frozen Mixed Vegetables
(2 cans) Cream of Broccoli Soup
(1 pack) Shredded Cheddar Cheese
(1) Muffin Pan


1. Preheat your oven to 350 degrees. 

2. Dice up your veggies into bite size portions and put them in a medium sized bowl.

3. Add in the cream of broccoli soup and mix well.

4. Prepare a surface to roll out your biscuits by sprinkling a bit of flour on top so the dough won't stick to anything. Each biscuit makes one muffin.

5. Roll each biscuit into a 6-in circle. Put the rolled biscuits in your muffin tin and add a heaping spoonful of veggie mixture to each one. You don't want so much that it will bust out, so add just enough that it is level with the top of the tin.

6. Sprinkle some cheese on top, then pinch the excess dough together in the center to cover 
your filling. 

7. Bake in the oven for 15 minutes until they're golden brown. If you want, sprinkle a little more cheese on top a few minutes before they are done. 

8. Let cool for 5 minutes, serve and enjoy!

Side SASS: Add a dash of SASS and use all kinds of vegetables! Don't limit yourself!    

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