• 2servings
  • 45minutes
  • 583calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsZinc, Copper, Natrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup water

  2. 1/2 cup frozen mixed vegetables

  3. 2 teaspoons chicken bouillon granules

  4. 2 tablespoons plus 1/2 teaspoon cornstarch

  5. 1 cup 2% milk

  6. 1 cup cubed cooked turkey

  7. 1/2 cup shredded cheddar cheese

  8. 2 teaspoons minced fresh parsley

  9. 1/4 teaspoon salt

  10. 1/8 teaspoon pepper

  11. 1 tube (4 ounces) refrigerated crescent rolls

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home 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.

  2. 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.

  3. 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.

  4. Bake at 375° for 25-30 minutes or until top is golden brown. Yield: 2 servings.


Send feedback