Ingredients
4 ounces cream cheese, softened2 tablespoons 2% milk1/2 teaspoon dill weed1/4 teaspoon celery salt1/4 teaspoon pepper2 cups cubed cooked turkey1/4 cup chopped water chestnuts1 green onion, chopped2 tubes (one 8 ounces, one 4 ounces) refrigerated crescent rolls2 tablespoons butter, melted2 tablespoons seasoned bread crumbs
Preparation
Preheat oven to 375°. In a large bowl, beat the first 5 ingredients until smooth. Stir in turkey, water chestnuts and green onion.
Unroll both tubes of crescent dough and separate dough into 6 rectangles; press perforations to seal. Place 1/3 cup turkey mixture in center of each rectangle. Bring 4 corners of dough together above filling; twist and pinch seams to seal.
Place on an ungreased baking sheet. Brush tops with butter; sprinkle with bread crumbs. Bake 15-20 minutes or until golden brown.
