Chicken or Turkey Crescent Turnovers

• 2 12 cups fresh button mushrooms, coarsely chopped
• 1 onion, chopped
• 1 tablespoon fresh minced garlic (or to taste)
• 13 cup red bell pepper (seeded and finely chopped, or use a very small bell pepper)
• 12 teaspoon dried thyme
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 2 tablespoons flour
• 23 cup whipping cream
• 14 teaspoon cayenne pepper (or to taste)
• salt and pepper (I use seasoning salt)
• 3 tablespoons grated parmesan cheese
• 2 12 cups cooked chicken (cut into small cubes) or 2 12 cups turkey (cut into small cubes)
• 2 (8 ounce) cans refrigerated crescent dinner rolls

1. Set oven to 375F.
2. Heat oil and butter in a skillet over medium heat.
3. Add in the chopped mushrooms, onions, garlic, red bell pepper and thyme; saute for about 2-3 minutes or until onions are soft and the mushrooms loose their moisture.
4. Add in flour and stir 1 minute or until well blended, stirring constantly.
5. Add/stir in whipping cream; cook stirring until thickened.
6. Add in Parmesan cheese and cayenne pepper.
7. Season with salt and black pepper.
8. Add in cubed cooked chicken or turkey; toss to combine.
9. Remove the crescents from the two packages and separate into 8 rectangles.
10. Press the perforations together to seal into 8 solid rectangles.
11. Evenly divide the chicken or turkey mixture between the 8 rectangles.
12. Fold into triangles, then press the edges to seal in the mixture.
13. Place on a baking sheet.
14. Bake for about 15-20 minutes.
15. Delicious!

fresh button mushrooms, onion, garlic, red bell pepper, thyme, butter, vegetable oil, flour, whipping cream, cayenne pepper, salt, parmesan cheese, chicken, rolls

Taken from www.food.com/recipe/chicken-or-turkey-crescent-turnovers-165124 (may not work)