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Turkey Crescents

 Turkey Crescents
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.
24 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • Bake at 350° for 8-9 minutes or until golden brown. Serve
  • immediately. Yield: 2 dozen.
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.