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1/2 cup mayonnaise or salad dressing
2 tablespoons all-purpose flour
1 cup milk
1 1/2 cups chopped, cooked turkey
1 (10-ounce) package frozen mixed vegetables,
thawed and drained
1 teaspoon chicken-flavored bouillon granules
1/8 teaspoon pepper
1 (4-ounce) package refrigerated crescent rolls

Melt mayonnaise in a heavy saucepan over low heat; add flour,
stirring constantly, 1 minute. Gradually add milk; cook over
medium heat, stirring constantly, until mixture is thickened and
bubbly. Stir in turkey and next 3 ingredients; cook over medium
heat until thoroughly heated. Spoon into a 9-inch quiche dish or
pie plate. Unroll crescent rolls, and place rectangular pieces
side by side on a lightly floured surface, firmly pressing
perforations to seal. Roll dough into a 10-inch square; cut into
1-inch strips, and arrange in a lattice design over turkey mixture.
Bake at 375 degrees for 15 to 20 minutes or until golden brown. Let stand
10 minutes before serving.

Yield: 4 servings.

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