Turkey Crescents

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  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1 teaspoon butter
  • 2 cups finely chopped cooked turkey
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3 packages (8 ounces each) refrigerated crescent rolls
  • Dill weed


  1. In a nonstick skillet, sauté celery and onion in butter for 3-4 minutes or until tender.
  2. Add turkey and soup; mix well.
  3. Remove from the heat.
  4. Separate crescent dough into 24 triangles.
  5. Place 1 tablespoon turkey mixture on the wide end of each triangle; roll up from wide end.
  6. Place pointed side down 2 in. apart on greased baking sheets.
  7. Curve ends to form crescent shape.
  8. Sprinkle with dill.
  9. Bake at 350° for 8-9 minutes or until golden brown.
  10. Serve immediately.

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