1/2 c. frozen peas and carrots
1 (3 oz.) pkg. cream cheese, cut up
1 tbsp. milk
dash pepper
2 (5 oz. ea.) cans chunk style turkey (use leftover turkey or chicken or tuna)
1 (8 pack) crescent dinner rolls
1 to 2 tbsp. butter, melted
2 tsp. poppy seed

In a small saucepan cook frozen peas and carrots for 5 minutes. Drain. Stir together softened cream cheese, milk, and peppers until smooth. Fold in turkey or selected meat and cook vegetables.

Unroll crescent rolls; seal along perforations to form 4 rectangles. Place 1/4 of the mixture in the center of each rectangle, lift the 4 points of each rectangle to the center; pinch edges to seal.

Place on an ungreased baking sheet. Brush with melted butter. Sprinkle with poppy seeds. Bake at 375°F for 12-15 minutes until golden brown.

Serves 4.