Chicken Cheese Turnovers
Yield: 16 servings
Cook Time: 10-15 minutes
Tips: May also be made with turkey.
Ingredients
- 1 3-oz. package cream cheese
- 3 tablespoons butter
- 2 tablespoons milk
- 2 cups cubed cooked chicken or turkey
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon chopped onion
- 1 tablespoon chopped pimiento
- 2 8-oz. cans refrigerated crescent dinner rolls (or homemade dough)
- 1 tablespoon melted butter (and more if needed)
- 3/4 cup crushed croutons
Directions
Preheat oven to 350° F.
In an electric mixer bowl or using a handheld mixer, blend crean cheese, butter and milk until creamy and well-blended. Add chicken (or turkey), salt, pepper, onion and pimiento and briefly mix to combine.
In an electric mixer bowl or using a handheld mixer, blend crean cheese, butter and milk until creamy and well-blended. Add chicken (or turkey), salt, pepper, onion and pimiento and briefly mix to combine.
If Using Pre-packaged Crescent Roll Dough
Open package, then separate crescent roll sections leaving 2 together to form rectangles. Cut rectangles into 2 squares.
If Using Homemade Croissant dough
Prepare dough as recommended on Croissants recipe, then roll out to a 1/8-inch thickness and cut into 16-20 4-inch squares.
Assembly
Place about 1 tablespoon of chicken and cheese mixture into center of each square, stretching slightly toward 2 opposing corners. Fold the other 2 corners over the mixture and lightly pinch to seal edges, forming a triangle. Using tines of a fork, gently press down all the way around on edges just firm enough to seal.
Brush tops and sides of turnoveres with melted butter, then sprinkle with crumbled croutons. Bake for 10-15 minutes or until beginning to turn golden in color.
Open package, then separate crescent roll sections leaving 2 together to form rectangles. Cut rectangles into 2 squares.
If Using Homemade Croissant dough
Prepare dough as recommended on Croissants recipe, then roll out to a 1/8-inch thickness and cut into 16-20 4-inch squares.
Assembly
Place about 1 tablespoon of chicken and cheese mixture into center of each square, stretching slightly toward 2 opposing corners. Fold the other 2 corners over the mixture and lightly pinch to seal edges, forming a triangle. Using tines of a fork, gently press down all the way around on edges just firm enough to seal.
Brush tops and sides of turnoveres with melted butter, then sprinkle with crumbled croutons. Bake for 10-15 minutes or until beginning to turn golden in color.