Refrigerated crescent dough filled with turkey and vegetables, then baked. Serve with a fresh fruit salad.

Turkey Turnovers

1 cup quartered fresh mushrooms
1/2 cup chopped onion
1 clove garlic, minced
1/8 teaspoon dried thyme leaves
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1/3 cup whipping cream
1 cup chopped leftover cooked Butterball® Turkey
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) can refrigerated crescent rolls

1. Preheat oven to 375°F (190°C).
2. Cook mushrooms, onion, garlic and thyme in oil in a large skillet on medium-high heat until onions are soft. Add flour. Cook 1 minute or until well blended, stirring constantly.
3. Stir in cream. Cook and stir until thickened. Stir in turkey, salt and pepper.
4. Remove crescent rolls from package. Flatten and separate into 4 rectangles. Press perforations together to seal into four solid rectangles.
5. Spoon about one fourth turkey mixture onto center of each rectangle. Fold into triangles. Press edges to seal in turkey mixture. Place on baking sheet. Bake 15 to 18 minutes or until golden. Serve hot.

Makes 4 servings.

Recipe provided courtesy of Butterball, LLC.