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Chicken Turnovers Recipe
Chicken Turnovers Recipe photo by Taste of Home

Chicken Turnovers Recipe

Read Reviews (2)
4.82 2
Publisher Photo
From Stevens, Pennsylvania, Sandralee Herr shares her yummy recipe for hot and filling appetizers. “This is a great way to use up leftover chicken,” advises Sandralee. “Sometimes, I serve it with fruit salad for a delicious, light meal for up to four people.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 1 cup diced cooked chicken breast
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1/4 cup chopped celery
  • 1 tablespoon finely chopped onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tube (8 ounces) refrigerated reduced-fat crescent rolls

Nutritional Facts

1 turnover equals 169 calories, 8 g fat (3 g saturated fat), 24 mg cholesterol, 338 mg sodium, 13 g carbohydrate, trace fiber, 11 g protein.

Directions

  1. 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.
  2. Place on an ungreased baking sheet. Bake at 375° for 13-17 minutes or until golden brown. Serve warm. Yield: 8 servings.
Originally published as Chicken Turnovers in Light & Tasty April/May 2006, p59

Nutritional Facts

1 turnover equals 169 calories, 8 g fat (3 g saturated fat), 24 mg cholesterol, 338 mg sodium, 13 g carbohydrate, trace fiber, 11 g protein.

Reviews for Chicken Turnovers(2)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 15, 2012

I must not have measured very well because I had quite a bit of extra chicken mixture. We liked the crunch from the celery. Everyone says it's easy to work with crescent rolls, but I find it tedious. Still, there were a hit.

MY REVIEW
Reviewed Nov. 14, 2011

These were pretty good, and it seems like they'd be easy to tweak with different ingredients. I made them for lunch for myself and my 2 year old, with a little dipping sauce ;).

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