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
10 oz. pkg. asparagus, thawed and drained
1/2 c. sliced fresh mushrooms
3 tbsp. dry white wine
8 oz. can quick refrigerated crescent rolls

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

Separate dough in 8 triangles. Place in 9-inch pie tin with narrow tips overlapping rim about 3 inches. Press dough in pan to form crust. Spoon turkey mixture evenly over dough. Bring tips of dough to center. Bake at 350 degrees for 25 to 30 minutes until golden brown.

Substitute 1 1/2 cup fresh cut asparagus for frozen and 1 1/2 cup skim evaporated milk for half & half.