Chicken or Turkey Crescent Turnovers

Ingredients

• 2 1/2 cups fresh button mushrooms, coarsely chopped
• 1 onion, chopped
• 1 tablespoon fresh minced garlic (or to taste)
• 1/3 cup red bell pepper (seeded and finely chopped, or use a very small bell pepper)
• 1/2 teaspoon dried thyme
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 2 tablespoons flour
• 2/3 cup whipping cream
• 1/4 teaspoon cayenne pepper (or to taste)
• salt and pepper (I use seasoning salt)
• 3 tablespoons grated parmesan cheese
• 2 1/2 cups cooked chicken or turkey (cut into small cubes)

• 2 (8 ounce) cans refrigerated crescent dinner rolls

Directions

1. 1

   Set oven to 375°F.

2. 2

   Heat oil and butter in a skillet over medium heat.

3. 3

   Add in the chopped mushrooms, onions, garlic, red bell pepper and thyme; sauté for about 2-3 minutes or until onions are soft and the mushrooms loose their moisture.

4. 4

   Add in flour and stir 1 minute or until well blended, stirring constantly.

5. 5

   Add/stir in whipping cream; cook stirring until thickened.

6. 6

   Add in Parmesan cheese and cayenne pepper.

7. 7

   Season with salt and black pepper.

8. 8

   Add in cubed cooked chicken or turkey; toss to combine.

9. 9

   Remove the crescents from the two packages and separate into 8 rectangles.

10. 10

    Press the perforations together to seal into 8 solid rectangles.

11. 11

    Evenly divide the chicken or turkey mixture between the 8 rectangles.

12. 12

    Fold into triangles, then press the edges to seal in the mixture.

13. 13

    Place on a baking sheet.

14. 14

    Bake for about 15-20 minutes.

15. 15

    Delicious!