Adapted From: Quick Cooking, November/December 2005 page 22
4 oz cream cheese, softened
2 TBS milk
1/2 tsp dill weed
1/4 tsp garlic salt
1/4 tsp pepper
2 cups cubed cooked turkey (Perfect use for leftover turkey)
1/4 cup chopped water chestnuts
2 TBS onion (I used more than that)
2 tubes crescent rolls (I ended up using almost 4 tubes)
2 TBS butter, melted (optional)
2 TBS seasoned bread crumbs (optional)
In mixing bowl, beat the cream cheese, milk, dill, salt, and pepper until smooth. Stir in the turkey, water chestnuts, and onion.
Separate cresent dough. They said to push them together so they are square, I did triangles, and they were good. Put some of the turkey mixture on the crescent roll, and bring edges to center and pinch to seal. Place on baking sheet. (If desired, brush with melted butter, and sprinkle with bread crumbs. I forgot this step, and they still were REALLY good). Bake at 375 for 15-20 minutes or until golden brown.
These were good. I enjoyed them, the kids at them too.
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