INGREDIENTS
3
tablespoons butter or margarine
2
tablespoons all-purpose flour
2
cups cubed cooked turkey or chicken
1
box (9 oz) Green Giant® frozen asparagus cuts, thawed, drained
1/2
cup sliced fresh mushrooms
3
tablespoons dry white wine or chicken broth
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls
DIRECTIONS
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.
High Altitude (3500-6500 ft)
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