Turkey Turnovers

• 1/2 c. frozen peas and carrots
• 1 (3 oz.) pkg. cream cheese, cut up
• 1 Tbsp. milk
• dash of pepper
• 2 (5 oz.) cans chunk style turkey, drained and chopped
• 1 pkg. (8) refrigerated crescent rolls
• 1 to 2 Tbsp. butter or margarine, melted
• 2 tsp. poppy seed

1. In a small saucepan, cook peas and carrots in a small amount of boiling salted water for 5 minutes; drain.
2. Meanwhile, stir together cream cheese, milk and cooked vegetables.
3. Unroll crescent dough; seal perforations to form 4 rectangles.
4. Place 1/4 of the turkey mixture in the center of each rectangle.
5. Lift the four points of each rectangle to the center; pinch edges to seal. Place turnovers on an ungreased baking sheet.
6. Brush with melted butter or margarine; sprinkle with poppy seed.
7. Bake in a 350u0b0 oven for 12 to 15 minutes or until golden brown.
8. Serve warm. Serves 4.

frozen peas, cream cheese, milk, pepper, chunk style turkey, crescent rolls, butter, poppy seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=168690 (may not work)