1 (8 ounce) package refrigerated crescent roll dough
2 (10 ounce) cans condensed chicken and rice soup
4 carrots, peeled and sliced
2 small onions, finely chopped
3 cloves garlic, minced
2 tomatoes, chopped
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan over medium-low heat combine the completed crescent rolls, soup and carrots; cook for about 5 minutes.
Toast onion and garlic; add tomato and basil; cook 1 minute more.
Transfer mixture to a 2 quart casserole dish. Top with pepper, and bake for 20 minutes, or until cheese is melted and starting to brown on top.