Turkey Pot Pie Wreath
Prep: 25 minutes plus cooling
Bake: 30 minutes • Serves: 8
2 tablespoons PICS all-purpose flour
1 cup PICS less-sodium chicken broth
1/2 cup PICS heavy cream
2 cups Market 32 shredded skinless leftover or cooked turkey
1 cup PICS frozen mixed vegetables, thawed
1/2 cup PICS shredded Cheddar cheese
1/2 teaspoon chopped fresh rosemary plus additional for garnish (optional)
1/2 teaspoon kosher salt
1/4 teaspoon PICS ground black pepper
2 packages (8 ounces each) PICS crescent rolls
1/2 cup leftover or PICS canned cranberry sauce
1.Preheat oven to 375°; line rimmed baking pan with parchment paper.
2.In medium saucepan, melt butter over medium-high heat. Whisk in flour; cook 2 minutes or until lightly browned, whisking frequently. Whisk in broth and cream; heat to a simmer and cook 5 minutes or until thickened, whisking frequently. Remove from heat; stir in turkey, vegetables, cheese, rosemary, salt and pepper.
3.Unroll crescent roll dough and separate dough at perforations; lay crescent rolls in a circular pattern on prepared pan, with thin ends towards edges of pan and thick ends overlapping in center of pan. Spoon turkey mixture over overlapping ends of dough in a ring shape; fold thin ends of dough over filling and pinch edges to seal. Bake wreath 30 minutes or until golden brown; cool 5 minutes.
4.Cut wreath into 16 slices; serve with cranberry sauce garnished with rosemary, if desired.
Approximate nutritional values per serving (2 slices):
406 Calories, 22g Fat, (11g Saturated), 58mg Cholesterol,
703mg Sodium, 36g Carbohydrates, 1g Fiber, 17g Protein