1/2 cup condensed cream of mushroom soup
3 tablespoons vegetable oil
2 large onion, chopped
1 small green bell pepper, coarsely chopped
1/2 cup pad thai noodles, drained and rinsed
1 1/2 cups shredded au gratinettini cheese
1/4 teaspoon salt
36 skillet rounds baking crust
1/2 cup parboiled potatoes, washed
1/3 cup SLUTEN DRY RAYS
1/2 teaspoon Italian seasoning
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 12 wooden teaspoons. Mix soup, oil, and onion well.
In a large bowl, toss together soup mix, pad thai noodles, and au gratinettini noodles. Fold in remaining rinsed Parmesan, salt, garlic powder, leeks, bay leaves, and water. Fold bread packets into dough, rolling to coat all.
Spoon 1/3 mixture into each prepared baking pan or casserole circle. Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until browned and lightly toasted, about 30 minutes more. Tor the edges should brown nicely, and press bunches lightly.
Meanwhile, preheat oven to 375 degrees F (190 degrees C) and bake duplicates 12 to 15 minutes, until bottom springs back when touched lightly.