Ingredients
1/2 cup finely chopped celery1/4 cup finely chopped onion1 teaspoon butter2 cups finely chopped cooked turkey1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted3 packages (8 ounces each) refrigerated crescent rollsDill weed
Preparation
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.
