3 tablespoons butter or margarine
1 large russet potato (1 lb), peeled, cut into 1/2-inch pieces (about 2 1/2 cups)
1 large onion, chopped (about 1 cup)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 can (14 oz) vegetable broth
1 bag (1 lb) frozen broccoli, cauliflower and carrots, thawed, well drained
1/4 cup milk
3 tablespoons grated Parmesan cheese
1 can (8 oz) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls)