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“From Quick Cooking magazine. An excellent way to use up some of that after Thanksgiving turkey!”
READY IN:
1hr
SERVES:
12-16
UNITS:
US

Ingredients Nutrition

  • 3 (8 ounce) packages refrigerated crescent dinner rolls
  • 4 cups cubed cooked turkey
  • 1 12 cups shredded cheddar cheese
  • 1 (10 ounce) package frozen chopped broccoli, thawed & drained
  • 1 (10 3/4 ounce) can cream of chicken soup, undiluted
  • 1 13 cups milk
  • 2 tablespoons Dijon mustard
  • 1 tablespoon dried onion flakes
  • 12 teaspoon salt
  • 1 dash pepper
  • 1 egg, lightly beaten

Directions

  1. Unroll two tubes of crescent roll dough; separate into rectangles.
  2. Place rectangles in an ungreased 15x10x1 inch baking pan.
  3. Press onto the bottom and 1/4 inch up the sides of pan to form a crust, sealing seams and perforations.
  4. Bake at 375F for 5-7 minutes or until light golden brown.
  5. In a bowl, combine the turkey, cheese, broccoli, soup, milk, mustard, onion, salt& pepper; mix well.
  6. Spoon over crust.
  7. Unroll remaining dough; divide into rectangles.
  8. Seal perforations.
  9. Cut each rectangle into 4-1 inch strips.
  10. Using strips, make a lattice design on top of turkey mixture.
  11. Brush with egg.
  12. Bake 17- 22 minutes at 375F or until top crust is golden brown and filling is hot.

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