Rosemary Turkey Squares
A great way to use up leftover turkey! Turkey and rosemary are bundled in crescent rolls for an easy dinner full of flavor.
Servings 4 -6 servings
Calories
Ingredients
- 3 oz. cream cheese softened
- 2 tablespoons milk
- 1 tablespoon butter melted
- 2 cups cubed cooked turkey breast
- 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary crushed
- 2 tablespoons chopped green onions
- 2 tablespoons finely chopped red bell pepper
- 1 (8 oz) can Pillsbury Crescent Recipe Creations, or 1 can crescent rolls
- 1 egg beaten
- 1 tablespoon grated Parmesan cheese
Instructions
- Heat oven to 375°F. Grease cookie sheet. In medium bowl, beat cream cheese, milk and softened butter with electric mixer on medium speed until smooth. Stir in turkey, rosemary, green onions and bell pepper.
- If using crescent rolls: Unroll dough; press perforations together; cut into 4 rows by 3 rows to make 12 squares. (If using dough sheet: Unroll dough; cut into 4 rows by 3 rows to make 12 squares.)
- Spoon about 1/3 cup turkey mixture onto center of each of 6 squares. Top with remaining squares; firmly press edges with fork. Place on cookie sheet.
- Brush tops with egg; sprinkle with Parmesan cheese.
- Bake 20 to 25 minutes or until golden brown.
Notes
recipe from Pillsbury