Baking Pan Turkey Cabbage Pie
- 2 containers (8 oz sizes) refrigerator crescent rolls
- 4 cups diced cooked turkey (use up your leftovers)
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrots
- 1 clove garlic, minced fine
- 1 bag shredded coleslaw cabbage (use the tri-color blend)
- 1 can (10 oz size) condensed cream of mushroom soup, undiluted
- 1/2 teaspoon dried thyme
- 1 cup (4 ounces) shredded Mozzarella cheese
Preheat oven to 425 degrees.
Take one crescent roll container, open it, and roll out the dough into a rectangle; pinch the seams closed.
Spray a 9×13 baking pan with cooking spray and press the dough rectangle into it to form a bottom crust.
Bake at 425° for 6 to 9 minutes or until golden brown, remove when done and turn oven down to 375 degrees.
In a large skillet over medium heat, saute onion, celery, and carrots until just crisp-tender, then add garlic and cabbage and cook for 2 minutes, stirring to combine flavors as it cooks.
In a large bowl, mix together the turkey, the onion/celery/garlic/cabbage mixture, the soup, and thyme.
Spread this mixture over cooked bottom crust and evenly distribute cheese over the top.
Take the second crescent roll dough and roll out into another rectangle, being sure to pinch together the seams.
Place this dough rectangle over the casserole, stretching to go to the edges.
Bake, uncovered, at 375 degrees for 15 to 18 minutes or until crust on top is golden brown.
Let sit for about 4 or 5 minutes before cutting.
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