2 tubes (one 8 oz, one 4oz) refridgerated cresent rolls
2 tbsp butter, melted
2 tbsp seasoned bread crumbs
Instructions
In a large mixing bowl, beat the cream cheese, milk, dill, celery salt & peper until smooth. Stir in the turkey, water chestnuts and onion.
Separate crescent dough into six rectangles; seal perforations. Spoon 1/3 cup turkey mixture onto the center of each rectangle; bring edges into the center and pinch to seal.
Place on a baking sheet. Brush with butter; sprinkle with bread crumbs. Bake at 375 degrees for 15-20 minutes or until golden brown.
Serving
Suggestions
Great for leftover turkeys.
Originally Submitted
11/5/2008
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