 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
I make this dish often after the holidays when there's leftover turkey in the refrigerator or freezer. It's a hearty meal for the two of us and simple to prepare. -Julie Wagner, Northville, Michigan Ingredients:
1 package (3 ounces) cream cheese, softened |
1 tablespoon milk |
1/2 cup cubed cooked turkey |
1/2 cup cooked peas or vegetable of your choice |
4 teaspoons sliced almonds |
1 tablespoon finely chopped onion |
1 tablespoon minced fresh parsley |
1-1/2 teaspoons diced pimientos |
dash each salt, pepper and garlic powder |
1 cup biscuit/baking mix |
1/4 cup cold water |
1 tablespoon butter, melted |
1/2 to 3/4 cup condensed cream of chicken soup, undiluted or chicken gravy |
Directions:
1. In a small bowl, beat cream cheese and milk until smooth. Stir in the turkey, peas, almonds, onion, parsley, pimientos, salt, pepper and garlic powder; set aside.
2. In another bowl, combine biscuit mix and water until a soft dough forms. On a floured surface, knead gently 5-6 times or until dough is no longer sticky. Gently roll into an 11-in. x 7-in. rectangle; cut in half. Spoon half of the turkey mixture onto each. Carefully fold pastry over filling; seal edges tightly with a fork. Brush tops with butter.
3. Place on a greased baking sheet. Bake at 350° for 30-35 minutes or until golden brown. Meanwhile, heat soup and serve with turnovers. Yield: 2 servings.
|
|