TURKEY LATTICE PIE

With its pretty lattice crust, this cheesy baked dish looks as good as it tastes. It’s easy to make, too, since it uses cooked turkey and ready-to-go crescent roll dough.

—Lorraine Naig, Emmetsburg, IA

Prep: 20 min. • Bake: 20 min. • Makes: 12 servings

• 3 tubes (8 oz. each) refrigerated crescent rolls
• 4 cups cubed cooked turkey
• 1 ½ cups shredded cheddar or Swiss cheese
• 3 cups frozen chopped broccoli, thawed and drained
• 1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted
• 1 ⅓ cups whole milk
• 2 Tbsp. Dijon mustard
• 1 Tbsp. dried minced onion
• ½ tsp. salt
• Dash pepper
• 1 large egg, lightly beaten

1. Preheat oven to 375°. Unroll 2 tubes of crescent roll dough; carefully separate into rectangles. Place rectangles in an ungreased 15x10x1-in. baking pan. Press onto bottom and ¼ in. up the sides of pan to form a crust, sealing seams and perforations. Bake until light golden brown, 5-7 minutes.

2. Meanwhile, in a large bowl, combine the turkey, cheese, broccoli, soup, milk, mustard, onion, salt and pepper. Spoon over crust.

3. Unroll remaining dough; divide into rectangles. Seal perforations. Cut each rectangle into four 1-in. strips. Using strips, make a lattice design on top of turkey mixture. Brush with egg. Bake until top crust is golden brown and filling is bubbly, 17-22 minutes longer.

1 piece: 396 cal., 20g fat (4g sat. fat), 81mg chol., 934mg sod., 30g carb. (8g sugars, 2g fiber), 24g pro.