Ingredients
3 tubes (8 ounces each) refrigerated crescent rolls, divided4 cups cubed cooked turkey1-1/2 cups shredded cheddar or Swiss cheese3 cups frozen chopped broccoli, thawed and drained1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1-1/3 cups 2% milk2 tablespoons Dijon mustard1 tablespoon dried minced onion1/2 teaspoon saltDash pepper1 large egg, lightly beaten
Preparation
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.
