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Ingredients
- 1/4 cup light cream cheese with roasted garlic (from 8-oz. tub)
- 2 to 3 tablespoons pine nuts
- 1/4 cup sour cream with chives and onion
- 2/3 cups (about 1/2 lb.) cooked turkey breast strips (1x1/4x1/8-inch)
- 1/2 oz. (2/3 cup) shredded Italian cheese blend
- 1/3 cup julienne-cut oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil
- 1 4.5-oz.) jar Green Giant® Sliced Mushrooms, well drained
- 1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
- 1 to 2 tablespoons beaten egg
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Recipe Info
Category : Breads
Rating : 0
Contributor : marc
Print Recipe
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Directions
Preheat oven to 350°F. Lightly grease cookie sheet. In medium bowl, combine cream cheese and sour cream; mix until smooth. Add turkey, cheese, tomatoes and mushrooms; mix well.
Unroll dough into 2 long rectangles. Place on greased cookie sheet. Overlap long sides to form 14x9-inch rectangle. Firmly press edges and perforations to seal. Spread turkey mixture in 3-inch lengthwise strip down center of dough. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling.
In small bowl, combine egg and reserved 1 tablespoon tomato oil; mix well. Brush over dough; sprinkle with pine nuts. Bake at 350°F. for 28 to 35 minutes or until deep golden brown. Cool 5 minutes. Cut into crosswise slices.
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