Chicken or Turkey Crescent Turnovers |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A great way to use up any leftover chicken or turkey! You can use canned well drained mushroom pieces in place of fresh if desired. Ingredients:
2 1/2 cups fresh button mushrooms, coarsely chopped |
1 onion, chopped |
1 tablespoon fresh minced garlic (or to taste) |
1/3 cup red bell pepper (seeded and finely chopped, or use a very small bell pepper) |
1/2 teaspoon dried thyme |
2 tablespoons butter |
1 tablespoon vegetable oil |
2 tablespoons flour |
2/3 cup whipping cream |
1/4 teaspoon cayenne pepper (or to taste) |
salt and pepper (i use seasoning salt) |
3 tablespoons grated parmesan cheese |
2 1/2 cups cooked chicken (cut into small cubes) or 2 1/2 cups turkey (cut into small cubes) |
2 (8 ounce) cans refrigerated crescent dinner rolls |
Directions:
1. Set oven to 375°F.
2. Heat oil and butter in a skillet over medium heat.
3. Add in the chopped mushrooms, onions, garlic, red bell pepper and thyme; sauté for about 2-3 minutes or until onions are soft and the mushrooms loose their moisture.
4. Add in flour and stir 1 minute or until well blended, stirring constantly.
5. Add/stir in whipping cream; cook stirring until thickened.
6. Add in Parmesan cheese and cayenne pepper.
7. Season with salt and black pepper.
8. Add in cubed cooked chicken or turkey; toss to combine.
9. Remove the crescents from the two packages and separate into 8 rectangles.
10. Press the perforations together to seal into 8 solid rectangles.
11. Evenly divide the chicken or turkey mixture between the 8 rectangles.
12. Fold into triangles, then press the edges to seal in the mixture.
13. Place on a baking sheet.
14. Bake for about 15-20 minutes.
15. Delicious!
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