Turkey-Filled Crescent Squares
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.
Ingredients1/4 cup sour cream1/2 cup green bell pepper, chopped1 3/4 cups (about 1/2 pound) cooked turkey breast, cut into strips1 cup (4 ounces) shredded Italian blend cheese1 (14.5 ounce) can Red Gold® Diced Tomatoes Roasted with Garlic & Onion 14.5 oz, drained1 (8 ounce) can refrigerator crescent rolls1/4 cup butter, melted1 egg, beaten
- 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.
- Unroll crescent dough and divide into 4 rectangles, press seams to seal; brush each with melted butter.
- 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.
- Brush dough with egg. Bake for 20 to 25 minutes or until golden brown. Cool 5 minutes. Cut in half before serving.