Turkey Pot Pie Wreath
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Turkey Pot Pie Wreath

Prep: 25 minutes plus cooling
Bake: 30 minutes • Serves: 8

2 tablespoons Food Club Unsalted Butter
2 tablespoons Food Club All-Purpose Flour
1 cup less-sodium Food Club Chicken Broth
1/2 cup Food Club Heavy Cream
2 cups shredded skinless leftover or cooked turkey
1 cup frozen Food Club Mixed Vegetables, thawed
1/2 cup shredded Food Club Cheddar Cheese
1/2 teaspoon chopped fresh rosemary plus additional for garnish (optional)
1/2 teaspoon kosher salt
1/4 teaspoon Food Club Ground Black Pepper
2 packages (8 ounces each) Food Club Crescent Rolls
1/2 cup leftover or canned Food Club 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:
406 Calories, 22g Fat (11g Saturated), 58mg Cholesterol, 703mg Sodium,
36g Carbohydrates, 1g Fiber, 13g Sugars, 9g Added Sugars, 17g Protein