Ingredients
1/4
cup reduced-fat roasted garlic cream cheese (from 8-oz container)
1/4
cup chive-and-onion sour cream potato topper (from 12-oz container)
1 2/3
cups (about 1/2 lb) cooked turkey breast strips (1x1/4x1/8-inch)
2/3
cup shredded Italian cheese blend (2 1/2 oz)
1/3
cup julienne-cut oil-packed sun-dried tomatoes, drained and 1 tablespoon oil reserved
1
jar (4.5 oz) sliced mushrooms, well drained
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
to 2 tablespoons beaten egg
2
to 3 tablespoons pine nuts
Preparation
Heat oven to 350°F. Lightly grease cookie sheet. In medium bowl, mix cream cheese and sour cream until smooth. Add turkey, cheese, tomatoes and mushrooms; mix well.
If using crescent rolls: Unroll dough into 2 long rectangles. Place on cookie sheet. Overlap long sides to form 14x9-inch rectangle. Firmly press edges and perforations to seal. If using dough sheet: Unroll dough. Place on cookie sheet. Press to form 14x9-inch rectangle.
Spread turkey mixture in 3-inch lengthwise strip down center of dough. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling.
In small bowl, stir egg and reserved 1 tablespoon tomato oil until well mixed. Brush over dough; sprinkle with pine nuts.
Bake 28 to 35 minutes or until deep golden brown. Cool 5 minutes. Cut into crosswise slices.
