The Ground Turkey Turnovers are a quick and easy weeknight meal that you can even eat on the go! Loaded with lean meat and lots of veggies, this is fast food you don’t have to feel bad about. Think of it as a clever way to reuse Thanksgiving leftovers as well when you substitute ground turkey for shredded turkey.
When I was putting together last week’s menu for the week, the first three suggestions I received from my family happened to start with the letter “t.” Since I’m
a nerd always up for a challenge, I decided to carry the “t” theme through the entire week.
Monday – Chicken Tenders
Tuesday – Tacos
Wednesday – Tilapia
Thursday – Turkey Casserole
Friday – Tortellini
Saturday – Tenderloin
Sunday – Turnovers
Why Ground Turkey Turnovers?
The turnovers got thrown in because I was trying to avoid “cheating” by falling back to repeating “turkey” or relying on cooking techniques like “toasted.” I don’t know why I felt compelled to abide by these self-imposed rules, but I considered them an integral part of the challenge.
After congratulating myself on my victory over T-week, I realized that I would need to come up with a turnover recipe. My family was less than thrilled that for the sake of my competition with the alphabet, they were going to be subjected to an experimental recipe (not all of my attempts in the kitchen are successful), which is why we were all delightfully surprised that this meal turned out amazing.
It got a thumbs up from everyone except my 11-year old son who refused to eat it when he discovered it had cream cheese in it. It was actually a blessing in disguise that he declined dinner though because everyone else in the family went back for seconds, which wouldn’t have been possible if he’d eaten his share.
How to Make Ground Turkey Turnovers
Curious about how I made them? Well, first I gathered up a few simple ingredients.
Then I browned the ground turkey in a skillet.
Next, I and added onion, green pepper, and mushrooms.
Then I added the seasoning and cream cheese.
I stirred continuously until the cream cheese was melted and incorporated well into the ground turkey mixture.
Next, I laid out the crescent rolls in rectangles made up of two of the triangles and pressed the seam between the triangles to close them. I also rolled them out a little to make them just a little bigger.
After I had the dough prepared, I spooned some of the ground turkey mixture onto one half of the dough.
Finally, I folded the other half of the dough over the ground turkey mixture and pressed the edges closed with a fork (to make a crimped crust).
Bake at 375° for 11-13 minutes.
Serve warm. You can serve with a side of fresh veggies if you want, even though there are vegetables baked into the turnover. If you skip extra veggies, consider tossing on some garnish for color.
Ground Turkey Turnovers
Here’s the printable recipe card for these ground turkey turnovers.
Ground Turkey Turnovers
- 1 lb ground turkey
- 1/2 medium onion diced
- 1/2 green bell pepper diced
- 3-4 mushrooms sliced
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 8 oz pkg cream cheese
- 2 pkgs refrigerated crescent rolls
- Brown ground turkey in a skillet over medium heat.
- Add onion, bell pepper, and mushrooms. Cook over medium heat until onions are translucent.
- Add black pepper, garlic powder, and cream cheese. Stir until cream cheese is completely melted and all ingredients are mixed well. Remove from heat.
- Preheat oven to 375°.
- Divide crescent roll dough into 8 rectangles. Press the seams along the center to join the triangles together.
- Spoon the ground turkey mixture onto one half of each rectangle. Fold the dough over, pressing at the seams to seal. Crimp the edges with a fork.
- Bake at 375° for 11-13 minutes.