Creamy Chicken Filled Turnovers Food

CHICKEN TURNOVERS

Steps:

• In a small bowl, combine the chicken, cheese, celery, onion, salt and pepper. Separate crescent dough into eight triangles; top each with chicken mixture. Fold dough over and seal edges. , Place on an ungreased baking sheet. Bake at 375° for 13-17 minutes or until golden brown. Serve warm.

CREAMY CHICKEN FILLED TURNOVERS

Steps:

• 1. In 10" skillet, melt butter; add onion. Cook over medium heat until softened (4-5 minutes). Stir in remaining filling ingredients. Continue cooking, stirring occasionally, until cream cheese is melted and heated through (2-3 minutes). Set aside. Heat oven to 375°. In medium bowl, combine all pastry ingredients, except butter and water. Cut in butter until crumbly. Stir in water; shape into ball. On lightly floured surface roll out dough to 1/16" thickness. Cut with floured 2 1/2" round cookie cutter. Place 1 tsp. filling on one half of circle; fold other half over. Press edges with fork to seal. Place on cookie sheets; repeat with remaining pastry and filling. Bake for 15-20 minutes or until golden brown.

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!

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.