Turkey Pockets

Creamy Turkey Pockets

Yield:  8 pockets, 3-4 servings

2 tbsp olive oil
1 cup turkey, diced
1/2 cup minced onion
2 cloves garlic, minced
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 tablespoon butter, softened
3 ounces cream cheese, softened
1/4 teaspoon seasoned salt
2 tablespoons milk
1 (8 ounce) package refrigerated crescent rolls
1 tablespoon butter, melted
1/4 cup Italian seasoned bread crumbs, optional

Preheat oven to 375˚F.
Heat the olive oil in a large skillet over medium heat.  Cook the chicken with the onions and garlic.
Meanwhile, in a medium bowl, beat the cream cheese and 1 tablespoon softened butter until smooth.

Stir in the cooked turkey, onions and garlic.  Add the salts, pepper and milk.  Mix well.

Separate the crescent roll dough into the eight triangles.  Dollop a tablespoon of filling into the center of each triangle and fold the corners up to seal.  Press and seal firmly.  Place on ungreased baking sheet or stone and repeat with the remaining dough and filling.  Brush the tops with the melted butter and sprinkle with the bread crumbs (optional).

Bake for 11 – 13 minutes, or until golden brown.

Freeze for 3 months. Bake from freezer in a preheated 350˚F oven for 15-20 minutes.
Source:  Adapted from AllRecipes