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Rosemary Turkey POckets |

Rosemary Turkey Pockets


  • 6 oz. cream cheese (softened)
  • 2 Tbsp. butter, softened
  • 1 Tbsp olive oil
  • 1 cup sliced fresh mushrooms
  • 1/2 red pepper, diced
  • 23 cups diced turkey
  • 3 green onions, diced
  • 1 sprig fresh rosemary
  • 1 1/2 cups shredded Parmesan cheese, divided
  • 1 egg, beaten
  • 2 tubes of Pillsbury Crescent Creations (or use the crescent rolls and press the perforated lines together)


  1. Preheat oven to 350 degrees.
  2. In a large bowl, blend cream cheese and butter together.
  3. In a pan, saute mushrooms and red peppers until tender.
  4. Add the mushrooms/red pepper mixture along with the turkey, green onion, rosemary and 1/2 cup of the Parmesan cheese to the cream cheese mixture. Stir until well combined.
  5. Unroll crescent roll dough and cut each roll into 4 rectangles.
  6. Place a spoonful or so of the turkey mixture on half of each of the crescent dough rectangles. Divide mixture evenly between the rectangles.
  7. Fold over the other half of of the crescent to for each of the rectangles and seal edges, creating a pocket.
  8. Place the pocket on a baking sheet. brush the tops of each pocket with the beaten egg.
  9. Sprinkle to tops of the pockets with the remaining 1 cup shredded Parmesan cheese.
  10. Place in the oven and bake at 350 degrees for 15-20 minutes or until golden brown. Makes 8 servings.
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