Ingredients
1 cup water1/2 cup frozen mixed vegetables2 teaspoons chicken bouillon granules2 tablespoons plus 1/2 teaspoon cornstarch1 cup 2% milk1 cup cubed cooked turkey1/2 cup shredded cheddar cheese2 teaspoons minced fresh parsley1/4 teaspoon salt1/8 teaspoon pepper1 tube (4 ounces) refrigerated crescent rolls
Preparation
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.
