Chicken Or Turkey Crescent Turnovers Food

EASY CHICKEN TURNOVERS

Steps:

• Heat oven to 375°F.
• Mix soup, chicken, cheese, and salt and pepper in small bowl.
• Roll or pat each biscuit into 5inch circle and place about 1/4cup filling on each circle.
• Wrap dough around chicken and press the edges to seal.
• Place on ungreased cookie sheet and top with butter and bread crumbs.
• Bake at 375 for 20-25 minutes, or until golden brown and enjoy!

CHICKEN TURNOVERS

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl combine softened cream cheese, milk, salt, pepper, pimento, green onion and chopped chicken.
• Separate rolls into 4 6-inch squares.
• Spoon 1/4 of the mixture into each square.
• Bring corners together and seal.
• Place on ungreased cookie sheet.
• Brush with melted butter and sprinkle with seasoned bread crumbs.
• Bake for 20-25 minutes.

CHICKEN POT PIE TURNOVERS

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.
• On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.

LEFTOVER TURKEY TURNOVERS

Steps:

• In a large bowl, mix flour and salt; cut in shortening until crumbly. Whisk egg and 1 tablespoon ice water; gradually add to flour with remaining water as needed, tossing with a fork until dough holds together when pressed. Turn onto a lightly floured surface; knead gently 6-8 times. Shape into a disk; wrap and refrigerate 1 hour or overnight., In a large skillet, heat oil over medium-high heat. Add onion, turmeric and cinnamon; cook and stir 1-2 minutes or until tender. Add garlic; cook 30 seconds longer. Stir in turkey, raisins, salt and pepper., On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 4-in. round cookie cutter. Place a heaping tablespoon filling in center of each circle. Moisten edges with water; fold in half and press edges with a fork to seal. Repeat with remaining dough and filling., In a deep skillet or electric skillet, heat 1/2 in. oil to 375°. Fry turnovers, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels.

CRESCENT MUSHROOM TURNOVERS

Steps:

• Preheat oven to 375 degrees.
• In a medium saucepan over medium heat, slowly cook and stir the mushrooms, parsley and onion in 2 tablespoons butter until tender.
• Drain and set aside.
• Separate the dough into 4 rectangles.
• Cut rectangles in half, forming 8 squares, and arrange on a large baking sheet.
• Place 1 tablespoon mushroom mixture on each square.
• Top each square with 1 teaspoon parmesan cheese.
• Fold the squares into triangles.
• In a small saucepan, melt remaining butter.
• Brush triangles with butter and sprinkle with sesame seeds.
• Bake in the preheated oven 10 to 15 minutes, until golden brown.
• Serve warm.

TURKEY TURNOVERS

Steps:

• Preheat oven to 400F.
• In a large skillet, heat oil, and add mushrooms, green beans, onion, garlic, thyme and rosemary.
• Cook until veggies are crisp-tender.
• Add flour and cook, continuously stirring, for 1 minute.
• Add cream and stir until thickened, then remove from heat.
• Mix turkey, salt and pepper into the cooling mixture and allow to rest for 5 minutes.
• Unfold the pastry sheets and cut into 4 squares.
• Divide turkey mixture and spoon into the middle of each square.
• Brush the edges of the pastry with water, then fold over to form a triangle, pressing the edges to seal, and crimping the edges with a fork.
• Place finished pastries on an ungreased baking sheet and bake at 400F for 12-15 minutes or until golden.

CHEESY CHICKEN AND BACON TURNOVERS

Steps:

• Preheat oven to 350 (180 C).
• Combine chicken, cheese, bacon, broccoli, green onions, mayonaise and ranch dressing, mix well.
• Unroll crescent rolls and separate into 4 rectangles.
• Place one quarter of the chicken mixture on each rectangle.
• Stretch dough to completely enclose filling and crimp edges with fork to seal.
• Bake on parchment-lined or greased baking sheet for 20 minutes or until golden.
• Cool for a few minutes before serving.

TURKEY TURNOVERS

Steps:

• In large skillet, saute the celery and onion in butter until tender. Blend in the flour, salt and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and parsley. Set aside. , In large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Stir in the cheese. Add sour cream, mixing until dough forms a ball. Divide dough in half. Roll out half of dough into 18x12-in. rectangle. Cut into six 6-in. squares. Repeat with second half of dough. , Place 1/3 cup turkey filling on each square. Fold diagonally to form a triangle; seal edges by pressing down the fork tines. Cut slits in top of turnovers. Place on baking sheet. , Bake at 450° for 10 minutes; reduce heat to 400°. Bake 5-8 minutes longer until the crust is golden brown.

CAJUN CRESCENT TURNOVERS

Steps:

• For filling:
• Saute onion, bell pepper, celery, garlic and mushrooms in butter until tender and mushrooms have released some liquid.
• Add rice and water.
• Stir. Add Worcestershire sauce, hot sauce, garlic powder, cayenne, and creole seasoning; Mix well.
• Bring to a boil, cover tightly, simmer for 10 minutes.
• For DOUGH:
• While rice is simmering, preheat oven to 375°F
• Separate crescent rolls into rectangles. Seal the seams in each rectangle by pressing the dough together.
• Place rice mixture (turnovers are easier to shape if rice is chilled) in the center of each rectangle.
• Fold dough over and press with a fork to seal the edges.
• Beat egg, garlic powder and garlic salt.
• Brush the tops of turnovers with beaten egg mixture.
• Place on lightly greased cookie sheet.
• Bake 12-13 minutes.

TINY CHICKEN TURNOVERS

Steps:

• In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
• On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
• Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
• Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.

CURRIED TURKEY TURNOVERS

Steps:

• If turkey is frozen, let it thaw overnight in the refrigerator.
• For filling, in a 10-inch skillet cook turkey and onion till turkey is brown.
• Drain off any fat.
• Stir in the green pepper, carrot, raisins, curry powder, salt cumin and pepper, cover and simmer 10 minutes.
• If necessary, remove cover and cook over high heat 3 to 4 minutes or till liquid is evaporated.
• Spoon filling into a bowl and let cool.
• Let frozen pie crusts stand at room temperature while the filling cools.
• To assemble turnovers, unfold/unroll/roll-out pie crusts; sprinkle with flour.
• Place crusts, floured side down, on a baking sheet.
• Spread half of the filling over half of each crust, leaving a 1-inch edge along the outside.
• Moisten edge with water.
• Gently lift and fold other half of pie crust over filling.
• Seal and flute edges.
• Wrap each turnover separately in foil; seal, label, and freeze.
• SERVE IMMEDIATELY: Brush turnovers with beaten egg.
• Cut slits in dough to let steam escape.
• Bake in a 375°F oven about 25 minutes or till golden brown and heated through.
• Serve as above with yogurt, sour cream and/or chutney.
• If frozen plan to cook for 40 to 45.

TURKEY TURNOVERS

Steps:

• Mix cream cheese and 4 tablespoons butter. Add all other ingredients, except rolls. Put 1/3 cup of mixture into a squares of crescent roll (2 triangles with seams pressed together). Fold 4 corners to center and twist. Dab remaining tablespoon of butter on top of each square.
• Bake 20-30 minutes at 350 degrees F until golden brown.
• Sauce: Mix and warm soup and milk and top each turnover.