Unroll the croissant tube making sure not to break up the triangles.

You want to keep the rectangles together and basically, make the seam disappear by rubbing the two sides together.

Separate the rectangles and give them a good stretch.

Fold them over longways and pile them on top of each other - 4 rectangles high.

Push them down together and then push the sides in so that the dough is a square.

Do this to all four tubes so that you can make four croissant soup bowls. Bake at 375 degrees F for 20 minutes.

When the croissant towers are done baking, make a square hole in the bread to make them into croissant bowls.

Heat the Progresso® Light Chicken Pot Pie Soup as directed on the package.

Ladle the soup into the croissant bowls.

Sprinkle fresh parsley over the soup to garnish.