Wednesday, October 9, 2013

Tomato Soup and Beef and Cheese Rollups: Quick, Quicker, Quickest!

You can make this dinner as fast or as slow as you'd like.  If you're short on time, this one can be on the table in a half hour.  QUICK...QUICKER...QUICKEST...choose the method that works for you.

Thaw some frozen dinner rolls for 4-5 hours. (I would use homemade rolls, if I had them, but I don't, so...) Rhodes Multi-Grain Whole Wheat Rolls were my choice tonight.  During the last half hour of rising, flatten each roll and place two thin slices of roast beef and a half slice of your favorite cheese on the dough.  Roll it up and place seam side down on the greased baking sheet.  Let rise for 30 more minutes, preheating the oven during the last 15 minutes.

Open a can of tomato soup and a can of diced tomatoes.  Heat these up in a pot with half a can of water and half a can of lite creamy alfredo sauce.  Season with garlic herb (Mrs. Dash) and basil. Serve with shredded parmesan cheese.

Use a can of crescent rolls, following the suggestions above. Bake according to directions on the can.

Heat up a can of tomato soup with a half can each of water and milk.

Make grilled cheese sandwiches, adding roast beef slices, if desired.

Heat up a can of tomato soup with a can of water.

We have loved this for dinner, and have had it all three ways.

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