2 cans crescent rolls (refrigerated)
2 c. chopped broccoli
2-3 c. cooked, chopped chicken or turkey
1 c. shredded cheddar cheese
1 can cream of chicken soup
1/2 can milk
1 tsp. mustard
Salt & pepper to taste
1 egg, well beaten

Heat oven to 375 degrees.

Press crescent rolls into 9"x13" ungreased pan. Bake 5 minutes.

Combine broccoli, chicken/turkey, cheddar cheese, soup, milk and mustard. Spread mixture over semi-baked crescent dough. Press seams of second can of crescent roll dough and cut into 10 lengthwise strips. Place 6 strips over filling, spaced evenly. Cut remaining 4 strips in half and criss-cross over other strips, forming lattice. Brush dough with well beaten egg. Bake at 375 degrees for 20 minutes or until golden brown. Great for Thanksgiving leftovers!