Don’t let the name fool you. This isn’t a recipe to make a standard roll, this is a recipe to make a roll that is a complete meal!
While I was making the Turkey Crescent Wreath, I had some leftover crescent rolls as well as filling, but not enough to make another wreath. So, I decided to make individual rolls. Wow! I kind of like these more than the wreath… Can I say that?
They are the PERFECT size for snacking but they still have all the flavors of Thanksgiving. They are SO good!
The next time you need to make an appetizer, I hope you will my Thanksgiving Rolls!
- 2 8 oz containers crescent rolls (8 count)
- 2 cups cooked and chopped turkey
- 2 cups mashed potatoes
- 1 cup cranberry sauce or Craisins
- 8 oz block cheddar or Swiss cheese, grated
- 1-2 cups mayonnaise
- 1 egg, scrambled
- 1 tsp ground sage
- 1 tsp thyme
- 1 tsp Kosher salt
- 1 tsp freshly ground pepper
- 1-2 cups turkey gravy
Pre-heat the oven to 350 degrees
Carefully unroll the crescent rolls and arrange them on a baking sheet. Stretch them out a little bit if it doesn't look like they will hold enough filling
In a large bowl, add the turkey, cheese, Craisins, mayonnaise, sage, thyme, salt and pepper, then mix to combine.
Taste the mixture and adjust seasoning
Spoon about a tablespoon of the mixture at a time on each triangle
Spoon about the same amount of mashed potatoes on top of the mixture
Be careful not to overfill, you need to leave enough room to be able to fold the "points" over the mixture
Continue until you have used up the rolls
Brush the egg on the dough and then put in the oven
Bake for 25-30 minutes (look for the top to be browned and the dough fully cooked)
When finished, let them rest at least 10 minutes before serving
Heat up the gravy while the rolls are resting
Serve and enjoy!
While perfectly delicious on their own, even better with some warm gravy to dip them in. YUM!