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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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From Quick Cooking magazine. An excellent way to use up some of that after Thanksgiving turkey! Ingredients:
3 (8 ounce) packages refrigerated crescent dinner rolls |
4 cups cubed cooked turkey |
1 1/2 cups shredded cheddar cheese |
1 (10 ounce) package frozen chopped broccoli, thawed & drained |
1 (10 3/4 ounce) can cream of chicken soup, undiluted |
1 1/3 cups milk |
2 tablespoons dijon mustard |
1 tablespoon dried onion flakes |
1/2 teaspoon salt |
1 dash pepper |
1 egg, lightly beaten |
Directions:
1. Unroll two tubes of crescent roll dough; separate into rectangles.
2. Place rectangles in an ungreased 15x10x1 inch baking pan.
3. Press onto the bottom and 1/4 inch up the sides of pan to form a crust, sealing seams and perforations.
4. Bake at 375F for 5-7 minutes or until light golden brown.
5. In a bowl, combine the turkey, cheese, broccoli, soup, milk, mustard, onion, salt& pepper; mix well.
6. Spoon over crust.
7. Unroll remaining dough; divide into rectangles.
8. Seal perforations.
9. Cut each rectangle into 4-1 inch strips.
10. Using strips, make a lattice design on top of turkey mixture.
11. Brush with egg.
12. Bake 17- 22 minutes at 375F or until top crust is golden brown and filling is hot.
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