(recipe by Miranda Mowbray)
Ingredients (makes 16 buns):
1/2 pound lean ground turkey
3 garlic cloves, minced
1 jalapeño, de-seeded and finely minced
Salt and pepper
1/2 cup light sour cream
1/4 cup Mexican blend shredded cheese
2 packages reduced-fat crescent rolls (8 rolls per package)
Preheat oven to 375˚F.
Cook garlic until fragrant in canola oil in a sauté pan over medium-high heat.
Add jalapeño to the pan and stir, cooking for 2 minutes.
Add ground turkey to the pan and cook (about 7 minutes), breaking up into small pieces with a spatula.
Season meat with salt, pepper, and chili powder.
Get rid of any juices that have collected in the pan, then add the sour cream and cheese; stir until combined.
Line a baking sheet with tinfoil and prepare with cooking spray.
Open crescent roll packages and spread them out individually on the pan.
For each roll, place about 1 tbsp of the ground turkey mixture on the big side and spread it around a little bit.
Roll up the rolls into a crescent shape, according to the package directions.
Bake for about 11-13 minutes, or until golden brown on top.