2 c Turkey; cooked, chopped
10 oz Peas
4 oz Cheese, cheddar, shredded
1/2 c Bread crumbs
1/4 c Onions, chopped
1/4 ts Salt
1/8 ts Pepper, black
1 c Mayonnaise
1 cn Crescent dinner rolls
2 ts Seeds, sesame
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.
Sylvia’s 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.
Yields
6 Servings