3 tbsp. butter
1/4 c. chopped onion
2 tbsp. flour
1 1/4 c. half & half
1/2 tsp. salt
1/8 tsp. pepper
2 c. cubed, cooked turkey or chicken
1 (10 oz.) pkg. frozen cut asparagus, thawed, drained
1/2 c. sliced fresh mushrooms
3 tbsp. dry white wine
1 (8 oz.) can crescent dinner rolls

Heat oven to 350 degrees. In medium saucepan, melt butter; add onion and cook until tender. Stir in flour; cook over medium heat until mixture is smooth and bubbly. Gradually add half and half, salt and pepper. Cook until mixture boils, stirring constantly. Remove from heat; stir in turkey, asparagus, mushrooms and wine.

Separate dough into 8 triangles. Place dough in ungreased 9 inch pie pan in a spoke fashion with narrow tips overlapping rim of pan about 3 inches. Press dough over sides and bottom of pan to form crust. Spoon turkey mixture over dough evenly. Bring tips of dough over filling to center; do not overlap. Bake at 350 degrees for 25 to 35 minutes or until golden brown. Garnish as desired. Serves 6.