Turkey And Biscuit Turnovers

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From evelyn tribole's healthy homestyle cooking. My whole family gave this high marks. I couldn't find whole grain biscuit dough, so i just used 9 oz of lowfat biscuit dough instead. I also used ff cream of chicken soup instead of the mushroom. The cookbook gives the stats as: 366 calories, 9 g fat per serving

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Steps

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In a medium bowl , stir together the cream cheese , condensed soup , milk , salt , and pepper until smooth.

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Add the turkey and onions and mix well.

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Separate the refrigerated dough into eight biscuits.

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Roll two biscuits together to make a ball.

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Use a rolling pin and roll each ball into a 6-inch circle.

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Spoon about 3 / 4 cup of turkey mixture onto half of each circle and fold it over to make a turnover.

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Seal the edges with the tines of a fork.

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Brush the tops with egg white and sprinkle with bread crumbs.

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Transfer turnover to a cookie sheet lined with parchment paper.

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Bake at 350 degrees for 20-25 minutes , or until golden brown.

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Ingredients

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light cream cheese, 98% fat-free cream of mushroom soup, evaporated skim milk, salt, pepper, turkey breast, onion, refrigerated whole wheat biscuit dough, egg white, seasoned dry bread crumbs