Turkey Lattice Pie

Turkey Lattice Pie

3 tubes (8 ounces each) refrigerated crescent rolls
4 cups cubed cooked turkey
1-1/2 cups (6 ounces) shredded cheddar or Swiss cheese
3 cups frozen chopped broccoli, thawed and drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/3 cups milk
2 tablespoons Dijon mustard
1 tablespoon dried minced onion
1/2 teaspoon salt
Dash pepper
1 egg, lightly beaten

Unroll two tubes of crescent roll dough; separate into rectangles. Place
rectangles in an ungreased 15-in. x 10-in. x 1-in. baking pan. Press onto the
bottom and 1/4 in. 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. Meanwhile, in a
large bowl, combine the turkey, cheese, broccoli, soup, milk, mustard, onion,
salt and pepper. Spoon over crust.
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 17-22 minutes longer or until top crust is
golden brown and filling is bubbly.
Yield: 12-16 servings.