Save on Pinterest

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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 dozen

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 each: 70 calories, 3g fat (1g saturated fat), 10mg cholesterol, 175mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 4g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • lagirl125567
    Sep 27, 2010

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

  • tlsant
    Apr 10, 2007

    No comment left