Chicken Or Turkey Crescent Turnovers Recipes

CHICKEN OR TURKEY POPOVERS!

Steps:

• Preheat oven to 400 degrees.
• For the filling mix the turkey or chicken, cheese, mushrooms, green onion, mayonnaise, Salt, and Pepper until well blended If Using Crescent Rolls: Take dough out of tube.
• Flatten each triangle as much as possible, then spoon filling into center and fold over corners.
• Now skip to step 12
• Dough: Sift together the flour, baking powder and salt, then add the oil and cut it in until mixture is like a coarse meal.
• Add the milk all at once and stir until it forms a soft ball.
• Turn the dough out on a floured board and knead lightly 20-25 times.
• Roll the dough out until it is 1/8 to 1/4 inch thick.
• Cut into 4-inch squares or rounds and place about 2 1/2 T.
• of the filling in the center of each.
• Fold each square or round over and seal (a little water to moisten helps here).
• Place on ungreased cookie sheet and bake 10 to 15 minutes, or until turnovers are light brown at the edges.

CHICKEN TURNOVERS

Steps:

• In a small bowl, combine the chicken, cheese, celery, onion, salt and pepper. Separate crescent dough into eight triangles; top each with chicken mixture. Fold dough over and seal edges. , Place on an ungreased baking sheet. Bake at 375° for 13-17 minutes or until golden brown. Serve warm.

TURKEY OR CHICKEN ALMOND CRESCENT CASSEROLE

Steps:

• Set oven to 375 degrees.
• Butter an 11 x 7-inch-inch casserole dish.
• In a large saucepan melt butter over medium heat.
• Add in the mushroom slices and saute until they loose there moisture.
• Add in the onions, garlic and celery; saute for about 4 minutes, add in a pinch of cayenne pepper if using).
• Add in the cream of chicken soup, mayo, sour cream, 1/2 cup grated cheddar cheese and Parmesan cheese, cooked cubed turkey or chicken and sliced water chestnuts; bring to a boil and simmer for about 7-8 minutes.
• Season the mixture with seasoned salt and pepper to taste.
• Transfer the mixture to the prepared baking dish.
• Unroll the tube of crescent rolls and separate into two rectangles (trimming to fit the baking dish).
• Place the dough rectangles over the hot chicken mixture in the baking dish (the soup mixture MUST be hot before topping with the crescent dough!).
• In a small bowl mix together 1 cup grated cheddar cheese with sliced almonds, then sprinkle over the dough.
• Drizzle with melted butter all over the top.
• Bake for about 20-25 minutes or until the crescent topping crust is browned.
• Serve immediately.
• Delicious!

CHICKEN TURNOVERS

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl combine softened cream cheese, milk, salt, pepper, pimento, green onion and chopped chicken.
• Separate rolls into 4 6-inch squares.
• Spoon 1/4 of the mixture into each square.
• Bring corners together and seal.
• Place on ungreased cookie sheet.
• Brush with melted butter and sprinkle with seasoned bread crumbs.
• Bake for 20-25 minutes.

TINY CHICKEN TURNOVERS

Steps:

• In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
• On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
• Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
• Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.