“These make a great little snack or appetizer.”
READY IN:
29mins
YIELD:
24 appetizers
UNITS:
US

Ingredients Nutrition

  • 12 cup finely chopped celery
  • 14 cup finely chopped onion
  • 2 teaspoons margarine
  • 2 cups finely chopped cooked turkey
  • 1 can cream of mushroom soup
  • salt and pepper
  • 3 (8 ounce) packages refrigerated crescent dinner rolls
  • dill weed

Directions

  1. In a large non-stick skillet, saute celery and onion in margarine for 3-4 minutes or until tender.
  2. Add turkey, soup, salt and pepper to taste; stir to mix well and until heated through.
  3. Take skillet off of heat and set aside.
  4. Separate crescent dough into 24 triangles.
  5. Spoon 1 tablspoon turkey mixture on the wide end of each triangle.
  6. Roll up starting at the wide end.
  7. Place rolls, point side down, on greased baking sheets.
  8. Curve ends inward to form crescent shape.
  9. Sprinkle lightly with dill or other topping of choice.
  10. Bake at 350 degrees for 8-9 minutes or until golden brown.
  11. Serve while warm.

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