Rosemary Turkey Squares
Published: 10/28/2009 by Taste & Tell
from Pillsbury
Makes 6 sandwiches
3 oz. cream cheese, softened
2 tablespoons milk
1 tablespoon butter, melted
2 cups cubed cooked turkey breast
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 tablespoons chopped green onions
2 tablespoons finely chopped red bell pepper
1 can (8 oz.) Pillsbury Crescent Recipe Creations, or 1 can crescent rolls
1 egg, beaten
1 tablespoon grated Parmesan cheese
Heat oven to 375°F. Grease cookie sheet. In medium bowl, beat cream cheese, milk and softened butter with electric mixer on medium speed until smooth. Stir in turkey, rosemary, green onions and bell pepper.
If using crescent rolls: Unroll dough; press perforations together; cut into 4 rows by 3 rows to make 12 squares. (If using dough sheet: Unroll dough; cut into 4 rows by 3 rows to make 12 squares.)
Spoon about 1/3 cup turkey mixture onto center of each of 6 squares. Top with remaining squares; firmly press edges with fork. Place on cookie sheet.
Brush tops with egg; sprinkle with Parmesan cheese.
Bake 20 to 25 minutes or until golden brown.
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