Directions:
- In a large saucepan, bring the water, vegetables and bouillon to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until vegetables are tender.
- In a small bowl, combine cornstarch and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the turkey, cheese, parsley, salt and pepper. Pour into a greased 8-in. square baking dish.
- Unroll crescent roll dough; separate into two rectangles. Seal seams and perforations. Place long sides together to form a square; pinch edges together to seal. Cut into eight strips; make a lattice crust over hot turkey mixture.
- Bake at 375° for 25-30 minutes or until top is golden brown. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 637.19 Kcal (2668 kJ) | ||
| Calories from fat | 275.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.64g | 47% | |
|---|---|---|---|
| Cholesterol | 648.72mg | 216% | |
| Sodium | 1610.61mg | 67% | |
| Potassium | 569.05mg | 12% | |
| Total Carbs | 44.19g | 15% | |
| Sugars | 10.81g | 43% | |
| Dietary Fiber | 2.52g | 10% | |
| Protein | 45.69g | 91% | |
| Vitamin C | 7.6mg | 13% | |
| Vitamin A | 5.9mg | 197% | |
| Iron | 6.6mg | 36% | |
| Calcium | 407.6mg | 41% | |
| Amount Per 100 g | |||
| Calories | 123.59 Kcal (517 kJ) | ||
| Calories from fat | 53.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.94g | 47% | |
|---|---|---|---|
| Cholesterol | 125.82mg | 216% | |
| Sodium | 312.39mg | 67% | |
| Potassium | 110.37mg | 12% | |
| Total Carbs | 8.57g | 15% | |
| Sugars | 2.1g | 43% | |
| Dietary Fiber | 0.49g | 10% | |
| Protein | 8.86g | 91% | |
| Vitamin C | 1.5mg | 13% | |
| Vitamin A | 1.1mg | 197% | |
| Iron | 1.3mg | 36% | |
| Calcium | 79mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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