Preparation time: 1 hr and 5 min
3 tablespoons butter
1 large russet potato (1 lb), peeled, cut into 1/2-inch pieces (about 2 1/2 cups)
1 large onion, chopped (1 cup)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 can (14 oz) vegetable broth
1 bag (1 lb) frozen broccoli, cauliflower and carrots, thawed, well drained
1/4 cup milk
3 tablespoons grated Parmesan cheese
1 can (8 oz) refrigerated garlic-butter crescent dinner rolls
1. Heat oven to 375 F. Spray 9 1/2- or 10-inch glass deepdish pie plate with cooking spray.
2. In 12-inch nonstick skillet, melt butter over mediumhigh heat. Cook potato, onion, thyme, salt and pepper in butter 10 to 12 minutes, stirring occasionally, until potato is lightly browned. Sprinkle with flour; cook and stir 1 minute. Stir in broth. Heat to boiling; reduce heat. Cover; simmer about 8 minutes, stirring occasionally, until potato is almost tender.
3. Remove from heat. Stir in vegetables, milk and cheese. Spoon mixture into pie plate. Separate dough into 8 triangles. Starting at short side of each triangle, roll up triangle halfway. Carefully arrange over vegetable mixture with tips toward center; do not overlap.
4. Place pie plate on cookie sheet. Bake 20 to 25 minutes or until crust is golden brown.