This recipe is definitely a must-try, and all you do is bundle up creamy turkey filling in crescent dough. I usually double the recipe so I have extra for lunch the next day.

Ingredients

• 4 ounces cream cheese, softened
• 2 tablespoons 2% milk
• 1/2 teaspoon dill weed
• 1/4 teaspoon celery salt
• 1/4 teaspoon pepper
• 2 cups cubed cooked turkey
• 1/4 cup chopped water chestnuts
• 1 green onion, chopped
• 2 tubes (one 8 ounces, one 4 ounces) refrigerated crescent rolls
• 2 tablespoons butter, melted
• 2 tablespoons seasoned bread crumbs

Directions

1. Preheat oven to 375°. In a large bowl, beat the first 5 ingredients until smooth. Stir in turkey, water chestnuts and green onion.
2. Unroll both tubes of crescent dough and separate dough into 6 rectangles; press perforations to seal. Place 1/3 cup turkey mixture in center of each rectangle. Bring 4 corners of dough together above filling; twist and pinch seams to seal.
3. Place on an ungreased baking sheet. Brush tops with butter; sprinkle with bread crumbs. Bake 15-20 minutes or until golden brown.