|
Enjoy this recipe from Quick & Easy Autumn.
Submitted by: Beth Bundy
from Long Prairie, MN
3-oz. pkg. cream cheese, softened
3 T. butter, melted and divided
2 c. cooked turkey, cubed
2 T. milk
1 T. onion, chopped
1/8 t. salt
1/4 t. pepper
8-oz. tube refrigerated crescent rolls
3/4 c. seasoned croutons, crushed
In a large bowl, blend together cream cheese and 2 tablespoons melted butter. Add turkey, milk, onion, salt and pepper; mix well. Separate crescent rolls into 4 rectangles; firmly press perforations together. Spoon cream cheese mixture onto each rectangle. Pull up corners of dough and seal edges. Roll in remaining butter, then in crushed croutons. Place on an ungreased baking sheet. Bake, uncovered, at 350 degrees for 25 minutes, or until golden. Serves 4. | |
|
|
In a large bowl, blend together cream cheese and 2 tablespoons melted butter. Add turkey, milk, onion, salt and pepper; mix well. Separate crescent rolls into 4 rectangles; firmly press perforations together. Spoon cream cheese mixture onto each rectangle. Pull up corners of dough and seal edges. Roll in remaining butter, then in crushed croutons. Place on an ungreased baking sheet. Bake, uncovered, at 350 degrees for 25 minutes, or until golden. Serves 4. |
|
|