1/4 cup light cream cheese with roasted garlic
1/4 cup sour cream with chives and onion
1 2/3 cups cooked turkey breast, chopped small
2/3 cup shredded Italian cheese blend
1/3 cup julienne-cut oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil
4.5 ounce sliced mushrooms, well drained
8 ounce can refrigerated crescent rolls
1 beaten egg
2-3 tablespoons pine nuts

Heat oven to 350°F. Lightly grease baking sheet. In medium bowl, combine cream cheese and sour cream; mix till smooth. Add turkey, cheese, tomatoes and mushrooms; mix well. Unroll dough into 2 long rectangles. Place on prepared baking sheet. Overlap long sides to form 9x14 inch rectangle. Firmly press edges and perforations to seal. Spread turkey mixture in 3 inch lengthwise strip down center of dough. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling. In small bowl, combine egg and reserved 1 tablespoon tomato oil; mix well. Brush over dough; sprinkle with pine nuts. Bake for 28-35 minutes till deep golden brown. Cool 5 minutes. Cut into crosswise slices.