 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
After tasting this savory recipe, you'll find yourself turning to this recipe time and again. Prepared crescent roll dough makes the lattice crust a snap. Enjoy it with a side dish of cranberry relish and mint brownies for dessert or whip up an apple Waldorf salad and round out the menu with raspberry sherbet. Ingredients:
1 cup water |
1/2 cup frozen mixed vegetables |
2 teaspoons chicken bouillon granules |
2 tablespoons plus 1/2 teaspoon cornstarch |
1 cup 2% milk |
1 cup cubed cooked turkey |
1/2 cup shredded cheddar cheese |
2 teaspoons minced fresh parsley |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 tube (4 ounces) refrigerated crescent rolls |
Directions:
1. 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.
2. 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.
3. 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.
4. Bake at 375° for 25-30 minutes or until top is golden brown. Yield: 2 servings.
|
|