Ingredients

1 1/2 c. sliced onion

1/4 c. water

2 c. shredded cooked turkey

2/3 c. BBQ sauce

1/2 c. chopped cooked sweet potatoes

1 pkg. ready-to-use refrigerated pie crusts (2 crusts)

1 egg, beaten

1/2 c. cranberry sauce

Preparation

  1. Heat oven to 375 degrees.
  2. Cook onions in large skillet sprayed with cooking spray on med-high heat 5 min., stirring occasionally. Add water; cover. Simmer on med. heat 10 min. or until onions are caramelized and water is cooked off, stirring occasionally. Cool slightly.
  3. Combine turkey, 1/2 c. bbq sauce, potatoes and onions.
  4. Roll each pie crust on lightly floured surface to 13 in. round; cut into 4 wedges. Spoon about 1/3 c. turkey mixture onto center of each wedge. Brush round edge with egg. Bring point of each dough wedge over filling to round edge; gently press top to remove excess air. Crimp edges to seal, completely enclosing filling. Place on parchment-covered baking sheet; bend each into crescent shape. Brush with remaining egg.
  5. Bake 30 min. or until golden brown. Meanwhile, cook remaining bbq sauce and cranberry sauce in saucepan until warmed.