Turkey And Biscuit Turnovers
|Soft cream cheese||3 Tablespoon (Light)|
|99% fat free condensed cream of mushroom soup with 1/3 less salt||2 Tablespoon|
|Evaporated milk||2 Tablespoon|
|Ground black pepper||1⁄10 Teaspoon|
|Diced cooked turkey breast||3 Cup (48 tbs)|
|Shredded onion||1 Tablespoon|
|Chopped pimientos||1 Tablespoon (Optional)|
|Whole grain refrigerated biscuit dough||9 Ounce (1 Can)|
|Egg white||1 , lightly beaten|
|Fine dry seasoned bread crumbs||2 Tablespoon|
Preheat the oven to 350°.
Lightly spray a cookie sheet with no-stick spray and set aside.
In a medium bowl, stir together the cream cheese, condensed soup, milk, salt and pepper until smooth.
Add the turkey, onions and pimientos, if desired.
Mix until well combined.
Separate the refrigerated dough into eight biscuits.
Roll two biscuits together to form a ball.
Then use a rolling pin to roll the ball into a 6" circle.
Repeat with the remaining biscuits.
To assemble the turnovers, spoon about 3/4 cup of the turkey mixture onto half of each circle.
Fold the other half of the circle over the filling to form a turnover.
Seal the edges with the tines of a fork.
Brush the tops with the egg white and sprinkle with the bread crumbs.
Transfer the turnovers to the prepared cookie sheet.
Bake for 20 to 25 minutes or until golden brown.