Veggie Crescent Lasagna

In a small bowl, stir together the tomatoes, salt, Italian Seasoning, and brown sugar.

In another small bowl, toss the spinach and pesto together, just enough to coat the spinach leaves.

In a small, nonstick skillet heated to medium-high heat, cook the onions for about a minute, then add the turkey. Cook until fully browned.

Unroll both cans of dough into 4 long rectangles. Place dough rectangles side by side, on an ungreased cookie sheet; firmly press edges and perforations to seal. Press to form 15x13-inch rectangle.

Spoon half of the tomato mixture in a 6-inch wide strip lengthwise down center of dough to within 1 inch of short sides. Sprinkle half the spinach and meat mixtures on top. Sprinkle half the cheese on top, then add a second layer of each filling on top. Finish with mozzarella.

Fold short sides of dough 1 inch over filling. Fold long sides of dough tightly over filling, overlapping edges in center 1/4 inch; firmly pinch center seam and ends to seal. Brush with milk; sprinkle with poppy seed.

Bake at 375°F. for 23 to 27 minutes or until deep golden brown.