With its pretty lattice crust, this cheesy baked dish looks as good as it tastes. It's easy to make, too, since it uses ready-to-go crescent roll dough. —Lorraine Naig, Emmetsburg, Iowa
Ingredients
- 3 tubes (8 ounces each) refrigerated crescent rolls, divided
- 4 cups cubed cooked turkey
- 1-1/2 cups 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 2% milk
- 2 tablespoons Dijon mustard
- 1 tablespoon dried minced onion
- 1/2 teaspoon salt
- Dash pepper
- 1 large egg, lightly beaten
Directions
- Preheat oven to 375°. Unroll 2 tubes of crescent roll dough; separate into rectangles. Place rectangles in an ungreased 15x10x1-in. baking pan; press onto the bottom and 1/4 in. up sides of the pan to form a crust, sealing seams and perforations. Bake 5-7 minutes or until light golden brown.
- Meanwhile, in a large bowl, combine turkey, cheese, broccoli, soup, milk, mustard, onion, salt and pepper. Spoon over crust.
- Unroll remaining dough; divide into 2 rectangles. Seal perforations. Cut each rectangle lengthwise into 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.
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