Instructions
Preheat oven to 375.

Combine cabbage, broccoli, onion, tomatoes, Worcestershire sauce, bouillon cubes, oregano, garlic powder, chili powder, cinnamon, black pepper and water in a large casserole dish with a lid (2-1/2 quart size), stir.

Microwave covered on high for 6 minutes, remove from oven and lightly stir. Replace in oven. Repeat above step 4 times for a total of 30 minutes.

Spray 8 foil pot pie tins, plus have on extra on the side.

Divide crescent rolls into squares by leaving them together diagonally, then stretch the middle wide in the center. Do not pull seam apart. Put squares over tins and leave edges hanging over sides.

Place 1 slice of cheese on bottom of each pot pie shell. Add Skyline Original Chili to vegetable mixture, stir to mix. Fill each shell with about 3/4 cup mixture. Top each with another slice of cheese.

Fold in overhanging dough to form clover shape over pot pie. Press together to cover top surface with dough.

Place pot pies on large baking pan and bake 15 minutes. Remove and cool for 2 to 3 minutes. Flip pie over into extra pie tin by holding sides. Flip quickly and tap until pie falls to bottom of other tin. Then use empty tin to flip next pie and so on. Reduce heat to 325°. Return pot pies to oven and bake 15 minutes more. Remove and cool 5 minutes. Serve warm.







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Yields: 8 Servings
     Terri Drivakis Cincinnati, Ohio

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