Crescent Dough:

  • 1 1/2 cups Shredded Mozzarella Cheese
  • 2 oz Cream Cheese
  • 1 Egg
  • 3/4 cup Almond Flour
  • 1/2 tsp Baking Powder
  • 1 tsp Xanthan Gum

Turkey Filling:

  • 4 ounces cream cheese, softened
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 T dried chives
  • 2 cups cubed cooked turkey


  1. In a large bowl , melt the mozzarella cheese and cream cheese in microwave 1 – 1.5 minutes.
  2. Stir until well combined.
  3. Add the egg and stir.
  4. Add the almond flour and baking powder, and xanthan gum, mix well. Wet your hands and knead the dough until uniform.*
  5. Place the dough on a parchment paper.
  6. Top the dough with another piece of parchment paper and roll it out into a 15 x 12 inch (40 x 30 cm) rectangle.
*Cooks Note: reheat the dough if it gets crumbly. Add flour little by little (like 1/2 tsp at a time) if the dough is too sticky.
Make Pockets:
  1. Preheat oven to 375°. In a large bowl, beat the first four ingredients until smooth. Mix in chopped turkey.
  2. Cut 8 squares, 4 inches x 4 inches each, from the crescent dough. Place 1/3 cup turkey mixture in center of each square. Bring four corners of dough together above filling; twist and pinch seams to seal.
  3. Place a piece of parchment on a baking sheet. Place each pockets onto the parchment. Brush tops with butter; sprinkle with parsley and a bit of almond flour. Bake 15-20 minutes or until golden brown.
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