Turkey Bundles

4 ounces cream cheese, softened
2 tablespoons milk
1/2 teaspoon dill weed
1/4 teaspoon celery salt
1/4 teaspoon pepper
2 cups cubed cooked turkey
1/4 cup water chestnuts, chopped
2 tablespoons green onion, hopped
2 tubes (one 8 ounces, one 4 ounces) refrigerated crescent rolls
2 tablespoons butter, melted
2 tablespoons seasoned bread crumbs
In a mixing bowl, beat the cream cheese, milk, dill, celery salt and pepper until smooth. Stir in the turkey, water chestnuts and onion.

Separate crescent dough into six rectangles; seal perforations. Spoon 1/3 cup turkey mixture onto the center of each rectangle; bring edges into center and pinch to seal.

Place on a baking sheet. Brush with butter; sprinkle with bread crumbs. Bake at 375 degrees for 15–20 minutes or until golden brown.

Yield: 6 servings