| | Directions | | Put carrots in a 9 x 13 dish and cover with water. Bake at 450° about 25 minutes. Add potatoes and cauliflower, bake about 20 minutes. Add more water if needed - just enough so vegetables won't burn. Add onions, bell pepper, salt, and black pepper. Bake at 425° for 10 minutes. (No water needed now.) Sprinkle Parmesan cheese over all ingredients. Unroll crescent roll dough and place on top. Bake at 375° till brown. Serve warm. |
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| Ingredients | | - |  | 1 package baby carrots, cut into small pieces (1 lb bag) |
| - | | 4 potatoes, cut into 1/2 inch cubes (large) |
| - | | 1 cauliflower, cut into small florets (large) |
| - | | 2 bunches green onions, cut into 1/2 inch pieces |
| - | | 1 bell pepper, cut into 1 inch pieces (large) |
| - | | salt, to taste |
| - | | black pepper, to taste |
| - | | Parmesan cheese, to taste |
| - | | 1 can crescent rolls or pie dough |
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