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Cooked by: Chef / Holiday: Thanksgiving / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: Preheat oven to 350. Combine first 8 ingredients; mix well. Spoon into a 12"x8
"x2" baking dish that has been sprayed with nonstick coating. Separate
crescent dough into rectangles; press perforations to seal. Cut into 4 long
strips and 4 short strips. Arrange strips in lattice design across top of your casserole. Sprinkle with sesame seeds. Bake 35 minutes. Garnish with radish slices and fresh parsley sprigs, if desired.
| Ingredients:
2 Cup(s) turkey; cooked, chopped
125/1941 Gallon(s) peas
4 Ounce(s) cheese, cheddar, shredded
-1
1/4 Cup(s) onions, chopped
1/8 Teaspoon(s) pepper, black
1 Can(s) crescent dinner rolls
2 Teaspoon(s) seeds, sesame
Comments: This was a big hit at our house -- only a little strip was left along one edge of the casserole! I used nonfat mayonnaise, and bet that nonfat yogurt would work just as well to cut down on fat. I was out of peas, so used corn. And I used leftover chicken instead of turkey. Save this one for a neat way to use up your leftover Thanksgiving turkey. |
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