Turkey and Biscuit Turnovers

Total Time
45mins
Prep
20 mins
Cook
25 mins

From Evelyn Tribole's Healthy Homestyle Cooking. My whole family gave this high marks. I couldn't find whole grain biscuit dough, so I just used 9 oz of lowfat biscuit dough instead. I also used ff cream of chicken soup instead of the mushroom. The cookbook gives the stats as: 366 calories, 9 g fat per serving

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Ingredients

Nutrition
  • 3 tablespoons soft-style light cream cheese
  • 2 tablespoons 98% fat-free cream of mushroom soup, with 1/3 less salt
  • 2 tablespoons evaporated skim milk
  • 14 teaspoon salt
  • 18 teaspoon pepper
  • 3 cups turkey breast, cooked and diced
  • 1 tablespoon onion, shredded
  • 1 (9 ounce) can refrigerated whole wheat biscuit dough
  • 1 egg white, lightly beaten
  • 2 tablespoons fine seasoned dry bread crumbs

Directions

  1. In a medium bowl, stir together the cream cheese, condensed soup, milk, salt, and pepper until smooth.
  2. Add the turkey and onions and mix well.
  3. Separate the refrigerated dough into eight biscuits; roll two biscuits together to make a ball (so you have four balls total).
  4. Use a rolling pin and roll each ball into a 6-inch circle (I rolled between sheets of parchment to prevent sticking -- worked like a charm).
  5. Spoon about 3/4 cup of turkey mixture onto half of each circle and fold it over to make a turnover.
  6. Seal the edges with the tines of a fork.
  7. Brush the tops with egg white and sprinkle with bread crumbs.
  8. Transfer turnover to a cookie sheet lined with parchment paper.
  9. Bake at 350 degrees for 20-25 minutes, or until golden brown.