Creamy Turkey Crescent Roll Bake

• 2 Tbsp. butter
• 2 Tbsp. flour
• 1 cup fat-free reduced-sodium chicken broth
• 1 cup milk
• 1/2 tsp. pepper, divided
• 2 cups chopped leftover roasted turkey
• 4 oz. (1/2 of 8-oz. pkg. PHILADELPHIA Cream Cheese, softened
• 1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
• 3 green onions, sliced, divided
• 1 clove garlic, minced
• 2 cans (8 oz. each) refrigerated crescent dinner rolls

1. Heat oven to 350 degrees F.
2. Melt butter in small saucepan on medium heat.
3. Add flour; cook and stir with whisk 1 min.
4. Gradually stir in broth and milk; cook and stir 3 to 5 min.
5. or until thickened.
6. Stir in 1/4 tsp.
7. pepper.
8. Spread 1/2 cup onto bottom of 13x9-inch baking dish sprayed with cooking spray.
9. Combine turkey, cream cheese, 1/2 cup shredded cheese, 1/4 cup green onions, garlic and remaining pepper.
10. Unroll crescent roll dough into 16 triangles.
11. Spoon cream cheese mixture evenly onto short end of each triangle; roll up.
12. Place, point sides down, in sauce in dish.
13. Spoon remaining sauce over dough bundles; sprinkle with remaining shredded cheese.
14. Bake 30 min.
15. Let stand 10 min.
16. before serving topped with remaining green onions.

butter, flour, chicken broth, milk, pepper, turkey, philadelphia cream cheese, cheddar cheese, green onions, clove garlic, rolls

Taken from www.kraftrecipes.com/recipes/creamy-turkey-crescent-roll-bake-185651.aspx (may not work)