Turkey And Biscuit Turnovers - cooking recipe

Ingredients

3 tablespoons soft-style light cream cheese
2 tablespoons 98% fat-free cream of mushroom soup, with 1/3 less salt
2 tablespoons evaporated skim milk
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups turkey breast, cooked and diced
1 tablespoon onion, shredded
1 (9 ounce) can refrigerated whole wheat biscuit dough
1 egg white, lightly beaten
2 tablespoons fine seasoned dry bread crumbs

Preparation

In a medium bowl, stir together the cream cheese, condensed soup, milk, salt, and pepper until smooth.
Add the turkey and onions and mix well.
Separate the refrigerated dough into eight biscuits; roll two biscuits together to make a ball (so you have four balls total).
Use a rolling pin and roll each ball into a 6-inch circle (I rolled between sheets of parchment to prevent sticking -- worked like a charm).
Spoon about 3/4 cup of turkey mixture onto half of each circle and fold it over to make a turnover.
Seal the edges with the tines of a fork.
Brush the tops with egg white and sprinkle with bread crumbs.
Transfer turnover to a cookie sheet lined with parchment paper.
Bake at 350 degrees for 20-25 minutes, or until golden brown.