Turkey-Filled Crescent Squares

15 minutes Prep Time
25 minutes Cook Time
8 Servings

A great way to use leftover turkey, these handheld squares can be served as a light meal or as an appetizer at your next party. Roasted Garlic & Onion diced tomatoes, garlicky sour cream, savory cream cheese, turkey and Italian cheeses are stuffed in crescent dough and baked to flaky perfection.

Ingredients

  • 1/4 cup chive and onion cream cheese
  • 1/4 cup sour cream
  • 1/2 cup green bell pepper, chopped
  • 1 3/4 cups (about 1/2 pound) cooked turkey breast, cut into strips
  • 1 cup (4 ounces) shredded Italian blend cheese

  • 1/2 can Redpack Diced Tomatoes Basil, Garlic & Oregano 28 oz

  • 1 (8 ounce) can refrigerator crescent rolls
  • 1/4 cup butter, melted
  • 1 egg, beaten

Instructions

Step one

Preheat oven to 350° F. Lightly grease cookie sheet. In a mixing bowl combine cream cheese and sour cream; mix until smooth. Add green bell pepper, turkey, cheese and diced tomatoes; mix well.

Step two

Unroll crescent dough and divide into 4 rectangles, press seams to seal; brush each with melted butter.

Step three

Divide the turkey mixture between the 4 rectangles; place in the center of each rectangle. Fold up the 4 sides of each rectangle and twist to seal.

Step four

Brush dough with egg. Bake for 20 to 25 minutes or until golden brown. Cool 5 minutes. Cut in half before serving.

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