These are nice to make with leftover turkey. I like to really smash my meat as not as keen about shredded or diced. Found similar recipes that uses more spices or a soup made gravy and I prefer this simple way. I say, if this is too simple tasting for you, jazz it up. Any recipe can be adapted. No hard and fast rules. I will say the original recipe called for a teeny, and I mean teeny amount of minced onion. Looking at my notes, I see some add pimento to this as well. If I were to add anything, it would probably be cooked fresh mushrooms.
1Preheat oven to 350 degrees F. Blend together the Turkey, Cream Cheese, Milk, Salt, & Pepper. Set aside.
2Unroll the Crescent Rolls, taking 2 triangle pieces of it & form into a rectangle. You might need to wet your fingers with water to help seal the seams.
3Take 1/2 Cup of the Filling & place in the center of the rectangles you have made with the crescent rolls. Bring 4 corners of the crescent rolls together to form a square. Pinch & seal.
4Bake for 20 to 25 minutes or until a nice golden brown. Do not take out at the first sign of browning, as I have know people to do this and then it has a raw dough taste. I think I have gone as long as 30 minutes baking without burning them.