Turkey Crescent Bites
Turkey crescent bites are loose-folded pastries filled with cooked turkey, melted cheese, and mild green chiles. A small open seam shows the filling, while everything bagel seasoning adds a savory crunch to the flaky top. Keep the filling to about 2 tablespoons per triangle so the dough can fold around it without stretching. Bake the bites until lightly golden, then give the hot filling a few minutes to settle before serving.
Ingredients for Turkey Crescent Bites
- 1 tube (8 ounces) refrigerated crescent roll dough (about 225g)
- 1 cup finely chopped or shredded cooked turkey (about 140g)
- 2 ounces cream cheese, softened (about 55g)
- 1/2 cup shredded Monterey Jack or cheddar cheese (about 55g)
- 1/4 cup canned diced mild green chiles, well drained (about 30g)
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt, plus more only if needed
- 1/8 teaspoon black pepper
- 1 large egg, beaten with 1 teaspoon water
- 1 1/2 tablespoons everything bagel seasoning
Fully cooked leftover turkey works well. Drain the chiles thoroughly: excess liquid can soak the dough and make the filling leak. Use salt sparingly, especially if the turkey and everything seasoning are already well seasoned.
How to Bake Turkey Crescent Bites
- Heat the oven: Set a rack in the center and preheat to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
- Mix the filling: Combine the turkey, cream cheese, shredded cheese, drained chiles, garlic powder, salt, and pepper in a medium bowl. Mix until the turkey is lightly coated and the filling holds together without looking wet.
- Fill and fold: Separate the dough into 8 triangles. Place about 2 tablespoons filling near the wide end of each, leaving a clean border along the sides. Fold the side corners inward, then bring the tapered point over the center. Keep the fold loose enough to leave a small upper or side seam showing some turkey and chile, with no filling protruding from the narrow dough points.
- Secure and season: Brush a little egg wash under the final dough edge and press it gently into place. Arrange the bites 1 1/2 to 2 inches apart on the sheet, with a secure dough edge against the pan where possible and an open filling seam facing up. Brush the top folds lightly with egg wash and sprinkle the everything bagel seasoning over them.
- Bake: Bake uncovered for 11 to 14 minutes, starting to check at 10 minutes. Rotate the pan near the end only if one side browns noticeably faster. The dough should be light golden at the points and seams, the bottoms set, and the cheese melted with the filling hot throughout. If checking chilled leftover turkey with a thermometer, aim for 165°F (75°C) in the center.
- Rest: Let the bites stand on the baking sheet for 5 minutes so the filling settles. Transfer to a platter with the open seams visible and serve warm.
How to Keep the Bites from Leaking
The open seam is intentional, but filling that reaches the pointed ends can spill onto the pan and scorch. If a bite opens too widely while shaping, tuck the filling back inside and gently press the final dough edge down with a little egg wash. Avoid adding salsa, gravy, or other loose sauces to the filling.
Thicker folds may need more time than thinner ones. Look for set bottoms and hot filling rather than waiting for the pastry to turn deep brown; the narrow points can darken first.
Serving and Substitutions
Serve the bites on their own or with ranch dip. For a light lunch, pair them with One-Pot Lemon Chicken Soup. Cooked chicken can replace the turkey in equal measure; chopped Juicy Oven Baked Chicken Breast is one option. Use pepper Jack instead of Monterey Jack for more heat.
Make-Ahead, Storage, and Reheating
Make ahead: Assemble the bites a few hours in advance, cover them so the dough does not dry out, and refrigerate. Bake within 24 hours for the best dough texture, using golden pastry and hot filling to judge doneness.
Store: Cool baked bites completely, then refrigerate in an airtight container for up to 3 days. Place parchment between layers if stacking.
Reheat: Heat in a 350°F oven, loosely covered with foil, for 10 to 15 minutes or until hot. Uncover for the final few minutes if the pastry needs crisping, watching the thin points closely. In a toaster oven, begin checking after 5 to 10 minutes. For reheating only, an air fryer at 300°F (150°C) takes about 3 to 5 minutes; check early so the points do not get too dark.
Freeze: Individually wrap fully baked, cooled bites and freeze in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
Nutrition
Approximate nutrition per serving of 2 bites, based on 4 servings: 385 calories, 21g protein, 24g fat, and 25g carbohydrates. Approximate values per 100g of finished bites: 275 calories, 15g protein, 17g fat, and 18g carbohydrates. Values vary with the dough, turkey, cheese, amount of egg wash used, and moisture lost during baking.
Equipment
- Rimmed baking sheet
- Parchment paper
- Medium bowl
- Pastry brush
Ingredients
For the Turkey Crescent Bites
- 1 tube (8 ounces) refrigerated crescent roll dough (about 225 g)
- 1 cup finely chopped or shredded cooked turkey (about 140 g)
- 2 ounces cream cheese, softened (about 55 g)
- 1/2 cup shredded Monterey Jack or cheddar cheese (about 55 g)
- 1/4 cup canned diced mild green chiles, well drained (about 30 g)
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt, plus more only if needed
- 1/8 teaspoon black pepper
- 1 large egg, beaten with 1 teaspoon water
- 1 1/2 tablespoons everything bagel seasoning
Instructions
- Preheat the oven to 350°F (175°C) and position a rack in the center. Line a rimmed baking sheet with parchment paper.
- Combine the turkey, cream cheese, shredded cheese, drained green chiles, garlic powder, salt, and pepper in a medium bowl. Mix until the filling is lightly coated and holds together without looking wet.
- Separate the crescent dough into 8 triangles.
- Place about 2 tablespoons of filling near the wide end of each dough triangle, leaving a clean border along the sides.
- Fold the side corners inward, then bring the pointed end over the center. Leave a small seam at the top or side with some filling visible.
- Brush a little egg wash under the final dough edge and press gently to secure it.
- Arrange the bites 1 1/2 to 2 inches apart on the prepared baking sheet, with the open filling seams facing up.
- Brush the tops lightly with egg wash and sprinkle with everything bagel seasoning.
- Bake uncovered for 11 to 14 minutes, checking at 10 minutes, until the dough is light golden, the bottoms are set, and the cheese is melted. If using chilled leftover turkey, the center should reach 165°F (75°C).
- Let the bites rest on the baking sheet for 5 minutes before serving warm.
Tips
- Drain the green chiles thoroughly to prevent wet filling and leaking dough.
- Keep the filling to about 2 tablespoons per dough triangle so the pastries do not stretch or split.
- Keep filling away from the narrow dough points to prevent scorched spills.
- Use egg wash under the final dough edge to help seal each bite.
- Look for set bottoms and hot filling rather than deep brown pastry, since the thin points brown first.
- Use salt sparingly if the turkey and everything bagel seasoning are already salty.
Variations
- Chicken Crescent Bites: Replace the cooked turkey with an equal amount of cooked chopped or shredded chicken.
- Spicy Pepper Jack Bites: Use shredded pepper Jack instead of Monterey Jack or cheddar for extra heat.
