Turkey and Biscuit Turnovers

Recipe by wife2abadge
READY IN: 45mins
SERVES: 4
UNITS: US

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
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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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