Ingredients
1
package (3 oz) cream cheese, softened
2
tablespoons milk
1
tablespoon butter or margarine, softened
2
cups cubed cooked turkey breast
1
teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crushed
2
tablespoons chopped green onions (2 medium)
2
tablespoons finely chopped red bell pepper
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
egg, beaten
1
tablespoon grated Parmesan cheese
Preparation
Heat oven to 375°F. Grease cookie sheet. In medium bowl, beat cream cheese, milk and butter with electric mixer on medium speed until smooth. Stir in turkey, rosemary, green onions and bell pepper.
Unroll dough; cut into 4 rows by 3 rows to make 12 squares. Spoon about 1/3 cup turkey mixture onto center of each of 6 squares. Top with remaining squares; firmly press edges with fork. Place on cookie sheet.
Brush tops with egg; sprinkle with Parmesan cheese.
Bake 20 to 25 minutes or until golden brown.
