Total Time
45mins
Prep 30 mins
Cook 15 mins

A great way to use up any leftover chicken or turkey! You can use canned well drained mushroom pieces in place of fresh if desired.

Ingredients Nutrition

  • 2 12 cups fresh button mushrooms, coarsely chopped
  • 1 onion, chopped
  • 1 tablespoon fresh minced garlic (or to taste)
  • 13 cup red bell pepper (seeded and finely chopped, or use a very small bell pepper)
  • 12 teaspoon dried thyme
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 2 tablespoons flour
  • 23 cup whipping cream
  • 14 teaspoon cayenne pepper (or to taste)
  • salt and pepper (I use seasoning salt)
  • 3 tablespoons grated parmesan cheese
  • 2 12 cups cooked chicken (cut into small cubes) or 2 12 cups turkey (cut into small cubes)
  • 2 (8 ounce) cans refrigerated crescent dinner rolls

Directions

  1. Set oven to 375°F.
  2. Heat oil and butter in a skillet over medium heat.
  3. Add in the chopped mushrooms, onions, garlic, red bell pepper and thyme; sauté for about 2-3 minutes or until onions are soft and the mushrooms loose their moisture.
  4. Add in flour and stir 1 minute or until well blended, stirring constantly.
  5. Add/stir in whipping cream; cook stirring until thickened.
  6. Add in Parmesan cheese and cayenne pepper.
  7. Season with salt and black pepper.
  8. Add in cubed cooked chicken or turkey; toss to combine.
  9. Remove the crescents from the two packages and separate into 8 rectangles.
  10. Press the perforations together to seal into 8 solid rectangles.
  11. Evenly divide the chicken or turkey mixture between the 8 rectangles.
  12. Fold into triangles, then press the edges to seal in the mixture.
  13. Place on a baking sheet.
  14. Bake for about 15-20 minutes.
  15. Delicious!

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