Preheat oven to 375˚ F.

Unroll two tubes of the crescent roll dough.   Press onto the bottom and up 1/2 of the side of an ungreased 13x9 inch pan.  Seal the perforations.  Bake at 375˚ F for 5-7 minutes or just starting to turn lightly golden.  Remove from oven.

In a bowl, combine the turkey, broccoli, soup, milk, mustard, onion, and salt.  Mix well and spoon over baked bottom crust layer.

Unroll the remaining crescent roll.  Divide into rectangles and seal the perforations.  Cut each rectangle into 1 inch strips creating four long strips per rectangle.  Using the strips create a lattice pattern over the filling.  Brush with egg.

Bake 17-22 minutes or until the top crust is golden brown and the filling reaches an internal temperature of 165˚ F.