I know that turnover or pastry would be a better name I’ll change it if you folk give me something clever. Crescent roll crust on the outside then a creamy, cheesy filling loaded with shrimp. A butter garlic brush on the outside adds crispy flavor and texture. I hope you like it.

3/4 pounds peeled devein shrimp
8 ounce’s shiitake mushrooms
1 teaspoon Old Bay seasoning
1 tablespoon chives
1 clove garlic minced
2 cups Alfredo sauce
4 tablespoons butter
1/2 teaspoon garlic powder

1 can crescent dough

Add two tablespoons butter to a small skillet on medium heat. Add Old Bay, garlic and mushrooms let cook until edges brown.

Add shrimp and chives cook for 45 seconds one each side.

Add Alfredo sauce stir.

Roll out canned dough. Cut into four squares.

Add shrimp with sauce in center of dough.

Pull four corners together and seal all edges so all the good stuff doesn’t leak out.

Make some steam vents.

Brush hot pockets with remaining butter and garlic powder.

Place in a 375 oven for 14-19 minutes until golden brown.