 | | Turkey Broccoli Wellington |
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1/2 lb. ground turkey (leftover Thanksgiving turkey)
1/2 pkg. cut broccoli (9 oz.)
1/2 c. Mozzarella cheese, shredded
1/4 c. chopped onion
1/4 c. plain yogurt or blended cottage cheese
1/8 tsp. salt
1/8 tsp. pepper
1 can (8 oz.) Pillsbury crescent dinner rolls
1 egg white, beaten
Poppy seeds |
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| Instructions |
| In skillet (medium heat) brown meat, drain, add broccoli, cheese, onion, yogurt, salt and pepper. Mix well. Simmer 10 minutes. Separate dough into 4 long triangles. On cookie sheet overlap together. Press ends together. Fill center with meat and broccoli mix. Pull edges up and over, making a roll. Seal at top. Brush with beaten egg white. Sprinkle with poppy seeds. Bake at 375 degrees for 18-20 minutes or until golden brown |
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