• 6servings
  • 70minutes
  • 360calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B9, C, D, E, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter or margarine

  2. 1/4 cup chopped onion

  3. 2 tablespoons all-purpose flour

  4. 1 cup half-and-half

  5. 1/4 teaspoon salt

  6. 1/8 teaspoon pepper

  7. 2 cups cubed cooked turkey or chicken

  8. 1 box (9 oz) Green Giant® frozen asparagus cuts, thawed, drained

  9. 1/2 cup sliced fresh mushrooms

  10. 3 tablespoons dry white wine or chicken broth

  11. 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. In 2-quart saucepan, melt butter over medium heat. Cook onion in butter, stirring occasionally, until tender. Stir in flour; cook until mixture is smooth and bubbly. Gradually add half-and-half, salt and pepper. Heat to boiling, stirring constantly, until thick. Remove from heat; stir in turkey, asparagus, mushrooms and wine.

  2. Separate dough into 8 triangles. Place dough in ungreased 9-inch pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches (see photo). Press dough in side and bottom to form crust. Spoon turkey mixture evenly over dough. Bring tips of dough over filling to meet in center; do not overlap.

  3. Bake 25 to 30 minutes or until golden brown. Garnish as desired.


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