Crescent Chicken Pot Pie Cupcakes

• 1 (18 1/2 ounce) can progresso rich & hearty chicken pot pie style soup
• 1/3 cup instant mashed potatoes (dry)
• 1/2 cup frozen mixed vegetables, cooked
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon pepper
• 2 (8 ounce) cans crescent roll dough (the sheets without the perforations)
• 1 tablespoon butter, melted

1. Heat oven to 375u0b0F Spray 12 regular-size muffin cups with cooking spray.
2. In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.
3. Unroll 1 can of dough; spread with half of soup mixture. Starting at shortest side, roll up; pinch edges to seal. Cut into 6 slices. Place 1 slice in each of 6 muffin cups. Repeat with remaining dough and soup mixture.
4. Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.

progresso rich, instant mashed potatoes, mixed vegetables, thyme, pepper, crescent roll, butter

Taken from www.food.com/recipe/crescent-chicken-pot-pie-cupcakes-500356 (may not work)