Shelly's Recipe

TURKEY BUNDLES

Category: Turkey

4 oz cream cheese, softened
2 tbsp milk
1/2 tsp dill weed
1/4 tsp celery salt and pepper
2 cups cubed cooked turkey
1/4 cup water chestnuts, chopped
2 tbsp green onion, hopped
2 tubes (one 8 ozs, one 4 ozs) refrigerated crescent rolls
2 tbsp butter, melted
2 tbsp seasoned bread crumbs

In a mixing bowl, beat the cream cheese, milk, dill, celery salt and pepper until smooth. Stir in the turkey, water chestnuts and onion.

Separate crescent dough into six rectangles; seal perforations. Spoon 1/3 cup turkey mixture onto the center of each rectangle; bring edges into center and pinch to seal. Place on a baking sheet. Brush with butter; sprinkle with bread crumbs. Bake at 375 for 15–20 minutes or until golden brown. Serves 6