Turkey Crescents Recipe
Turkey Crescents Recipe photo by Taste of Home

Turkey Crescents Recipe

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From Alexandria, Virginia, Marye Jo Timmons shares this savory sensation. Refrigerated crescent rolls and mushroom soup make the golden bites simple, and a filling of turkey, onion and celery makes them delicious.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:24 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 24 servings


  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1 teaspoon butter
  • 2 cups finely chopped cooked turkey
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3 packages (8 ounces each) refrigerated crescent rolls
  • Dill weed

Nutritional Facts

1 serving (1 each) equals 70 calories, 3 g fat (1 g saturated fat), 10 mg cholesterol, 175 mg sodium, 5 g carbohydrate, trace fiber, 4 g protein.


  1. In a nonstick skillet, saute celery and onion in butter for 3-4 minutes or until tender. Add turkey and soup; mix well. Remove from the heat.
  2. Separate crescent dough into 24 triangles. Place 1 tablespoon turkey mixture on the wide end of each triangle; roll up from wide end. Place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescent shape. Sprinkle with dill.
  3. Bake at 350° for 8-9 minutes or until golden brown. Serve immediately. Yield: 2 dozen.
Originally published as Turkey Crescents in Quick Cooking November/December 2002, p42

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Reviewed Sep. 27, 2010

"absolutely delicious! i mixed the dill weed into the soup mixture"

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