Turkey and Biscuit Turnovers

"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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photo by wife2abadge photo by wife2abadge
photo by wife2abadge
Ready In:
45mins
Ingredients:
10
Serves:
4
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ingredients

  • 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
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directions

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

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Reviews

  1. This was really great! I did not use the ff soup... my husband loves thing fat and creamy. I am on weight watchers so it was a really great treat! Thank you so much for posting this. More people really do need to try this.
     
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