Ingredients
| 3 | 8-ounce tubes refrigerated crescent rolls, divided |
| 4 | cups turkey, cooked and cubed |
| 1 1/2 | cups shredded cheddar or Swiss cheese |
| 3 | cups frozen chopped broccoli, thawed and drained |
| 1 | 10¾-ounce can 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 |
Instructions
Unroll two tubes of crescent roll dough and separate into rectangles. Place rectangles in an ungreased 15x10x1-inch baking pan; press onto the bottom and ¼ inch up sides to form a crust, sealing seams and perforations. Bake at 375 degrees F for 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 mixture over crust. Unroll the remaining dough and divide into two rectangles. Seal perforations and cut each rectangle lengthwise into 1-inch strips. Using strips, make a lattice design on top of turkey mixture. Brush with egg and bake 17-22 minutes or until top crust is golden brown and filling is bubbly. Serves 10
