Ground turkey is sauteed with onion, oregano, mushrooms, and tomato sauce and baked into a crescent roll pie crust. This simple, delicious recipe is a great guideline for many variations. Use shredded turkey, chopped turkey, lean bison, lean ground beef, or substitute sauteed vegetables for a vegetarian version.
Vegetarian options can include diced bell peppers, jalapeno peppers, corn, asparagus tips, broccoli florets, and a combination of beans. Delicious and protein-rich bean options are black beans, dark red kidney beans, canned fava beans, and white cannellini beans. Purchase low sodium canned beans and drain the liquid before using.
Turkey Cheeseburger Pie
Can’t have cheese? Non-dairy cheese options:
Sprinkle in nutritional yeast
Nutritional yeast is a highly nutritious dry ingredient that tastes like parmesan cheese. Use as a cheese substitute in this recipe, up to 2 tablespoons.
This cheese substitute is naturally gluten, soy and sugar free which makes it one of the best cheese substitutes around.
Most grocery stores carry vegan non-dairy cheese (and these days vegetarian and vegan cheeses taste good!)
Use my Vegan Cashew Cheese! Ground cashews, lemon, and cumin… delicious! Mix in up to 1/2 cup to 3/4 cup cashew cheese.
Use kefir-based cheese which are widely available at most grocery stores
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Ground turkey is sauteed with onion, oregano, mushrooms, and tomato sauce and baked into a crescent roll pie crust
Ingredients
1/2 tablespoon butter (or use cooking spray)
2 packages organic refrigerated crescent rolls
1 tablespoon grape seed oil
1 pound lean ground turkey
1 small to medium white or yellow onion, diced
1/4 teaspoon sea salt
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1 cup diced cremini mushrooms
1 8-ounce can tomato sauce
1/4 cup chopped fresh Italian flat-leaf parsley 1 egg, separated
2 eggs, whole
6 slices white cheddar cheese or cheese of choice
1 tablespoon water
Special equipment: 9-inch pie plate
Instructions
Preheat oven to 375*F.
Using a paper towel, coat a 9-inch pie plate with the butter.
Open one package of the crescent rolls and arrange the crescent triangles in the pie plate to create the pie bottom, making sure to cover the bottom and press dough up sides creating a pie shell.
In a large saucepan, heat grape seed oil over medium heat.
Add onion and turkey and sautee for about 2 minutes.
Add sea salt, oregano, pepper, and mushrooms.
Saute about 2 minutes, stirring occasionally.
Add tomato sauce, parsley and cook until turkey is cooked through, about 2 more minutes.
Combine egg white with the 2 eggs and beat using
a fork.
Pour beaten eggs into crescent roll pie shell.
Spoon turkey mixture over eggs.
Arrange cheese slices on top.
Open second package of crescent rolls and arrange on top creating the top of the pie crust.
Mix the remaining egg yolk with the water and brush the top of the crescent roll pie top using a pastry brush.
Place in center rack of oven and bake for 20 minutes or until pastry crust is golden brown.
NOTE: I place the pie on a parchment lined baking sheet in case of any overflow during the baking process.
