LITTLE ROCK — Mini dinner pies: a quick meal your family will love.

Pop open a can of crescent rolls, unroll the dough sheet and cut into 9 squares (about 2 inches square or a bit larger) so that they are large enough to fill one spot each in a cupcake pan.

Mix together a 14.7-ounce can of the chili of your choice and half a 16-ounce bag of frozen peas and carrots.

Line the 9 cups of an ungreased cupcake pan with dough squares, then line dough with a slice of cheddar cheese. Break off overrun to use in other cups.

Fill cups with chili and vegetable mixture and bake at 350 degrees for 15 minutes, or until dough is just golden brown.

Let cool for 5 minutes before serving.

Makes about 3 servings (3 mini pies per person).

Food, Pages 34 on 11/14/2012