Turkey Lattice Pie

3 - 8 oz tubes refrigerated crescent rolls
4 c cubed cooked turkey
1 1/2 c shredded Cheddar OR Swiss cheese
10 oz pkg frozen chopped broccoli, thawed and drained
10-3/4 oz can cream of chicken soup, undiluted
1 1/3 c milk
2 Tbsp Dijon mustard
1 Tbsp dried minced onion
1/2 tsp salt
dash pepper
1 egg, lightly beaten
Unroll two tubes of crescent roll dough; separate into rectangles. Place rectangles in ungreased 15x10x1" baking pan. Press onto the bottom and 1/4" up the sides of pan to form a crust, sealing seams and perforations. Bake at 375° for 5-7 minutes or until light golden brown.
In a bowl, combine the turkey, cheese, broccoli, soup, milk, mustard, onion, salt and pepper; mix well. Spoon over crust. Unroll remaining dough; divide into rectangles. Seal perforations. Cut each rectangle into four 1" strips. Using strips, make a lattice design on top of turkey mixture. Brush with egg. Bake 17-22 minutes longer or until crust is golden brown and filling is hot.

Serves 12-16.

Source: Lorraine Naig

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