Turkey And Biscuit Turnovers Recipes

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TURKEY AND BISCUIT TURNOVERS



Turkey and Biscuit Turnovers image

From Evelyn Tribole's Healthy Homestyle Cooking. My whole family gave this high marks. I couldn't find whole grain biscuit dough, so I just used 9 oz of lowfat biscuit dough instead. I also used ff cream of chicken soup instead of the mushroom. The cookbook gives the stats as: 366 calories, 9 g fat per serving

Provided by wife2abadge

Categories     Turkey Breasts

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons soft-style light cream cheese
2 tablespoons 98% fat-free cream of mushroom soup, with 1/3 less salt
2 tablespoons evaporated skim milk
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups turkey breast, cooked and diced
1 tablespoon onion, shredded
1 (9 ounce) can refrigerated whole wheat biscuit dough
1 egg white, lightly beaten
2 tablespoons fine seasoned dry bread crumbs

Steps:

  • In a medium bowl, stir together the cream cheese, condensed soup, milk, salt, and pepper until smooth.
  • Add the turkey and onions and mix well.
  • Separate the refrigerated dough into eight biscuits; roll two biscuits together to make a ball (so you have four balls total).
  • Use a rolling pin and roll each ball into a 6-inch circle (I rolled between sheets of parchment to prevent sticking -- worked like a charm).
  • Spoon about 3/4 cup of turkey mixture onto half of each circle and fold it over to make a turnover.
  • Seal the edges with the tines of a fork.
  • Brush the tops with egg white and sprinkle with bread crumbs.
  • Transfer turnover to a cookie sheet lined with parchment paper.
  • Bake at 350 degrees for 20-25 minutes, or until golden brown.

Nutrition Facts : Calories 53.2, Fat 2.7, SaturatedFat 1.6, Cholesterol 8.4, Sodium 274.1, Carbohydrate 4, Fiber 0.2, Sugar 1.3, Protein 3.1

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