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Turkey Turnovers

I make this dish often after the holidays when there's leftover turkey in the refrigerator or freezer. It's a hearty meal for the two of us and simple to prepare. -Julie Wagner, Northville, Michigan

2 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

1 package (3 ounces) cream cheese, softened
1 tablespoon milk
1/2 cup cubed cooked turkey
1/2 cup cooked peas or vegetable of your choice
4 teaspoons sliced almonds
1 tablespoon finely chopped onion
1 tablespoon minced fresh parsley
1-1/2 teaspoons diced pimientos
Dash each salt, pepper and garlic powder
1 cup biscuit/baking mix
1/4 cup cold water
1 tablespoon butter, melted
1/2 to 3/4 cup condensed cream of chicken soup, undiluted or chicken gravy

Directions

In a small bowl, beat cream cheese and milk until smooth. Stir in the
turkey, peas, almonds, onion, parsley, pimientos, salt, pepper and
garlic powder; set aside.
In another bowl, combine biscuit mix and water until a soft dough
forms. On a floured surface, knead gently 5-6 times or until dough
is no longer sticky. Gently roll into an 11-in. x 7-in. rectangle;
cut in half. Spoon half of the turkey mixture onto each. Carefully
fold pastry over filling; seal edges tightly with a fork. Brush tops
with butter.
Place on a greased baking sheet. Bake at 350° for 30-35 minutes

2 of 2

Turkey Turnovers (continued)

Directions (continued)

or until golden brown. Meanwhile, heat soup and serve with
turnovers. Yield: 2 servings.

Nutrition Facts: 1 serving (1 each) equals 617 calories, 37 g fat (17 g saturated fat), 95 mg cholesterol, 1,553 mg sodium, 49 g carbohydrate, 4 g fiber, 22 g protein.