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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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With its pretty lattice crust, this cheesy baked dish is as eye-catching as it is delicious. It's easy to make, too, since it uses convenient crescent roll dough. It's a fun and different way to dress up left-over turkey. Ingredients:
3 tubes (8 ounces each) refrigerated crescent rolls |
4 cups cubed cooked turkey |
1-1/2 cups (6 ounces) shredded cheddar or swiss cheese |
3 cups frozen chopped broccoli, thawed and drained |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1-1/3 cups milk |
2 tablespoons dijon mustard |
1 tablespoon dried minced onion |
1/2 teaspoon salt |
dash pepper |
1 egg, lightly beaten |
Directions:
1. Unroll two tubes of crescent roll dough; separate into rectangles. Place rectangles in an ungreased 15-in. x 10-in. x 1-in. baking pan. Press onto the bottom and 1/4 in. up the sides of pan to form a crust, sealing seams and perforations.
2. Bake at 375° for 5-7 minutes or until light golden brown. Meanwhile, in a large bowl, combine the turkey, cheese, broccoli, soup, milk, mustard, onion, salt and pepper. Spoon over crust.
3. Unroll remaining dough; divide into rectangles. Seal perforations. Cut each rectangle into four 1-in. strips. Using strips, make a lattice design on top of turkey mixture. Brush with egg. Bake 17-22 minutes longer or until top crust is golden brown and filling is bubbly. Yield: 12-16 servings.
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