Back, a few weeks ago, right after Thanksgiving, I had a friend over to visit. We sat and talked and drank wine and watched sappy Hallmark Christmas movies. It was a fabulous girls night.
Around 6pm, my stomach started growling and I realized I had been so caught up in talking and visiting that I hadn’t even considered dinner. Damn.
I quickly trolled through Pinterest and my fridge and came up with these left over Thanksgiving turkey crescent roll ups. They were super easy, ready in about half an hour, and so delicious I am debating buying another turkey so I can make more..
Turkey Crescent Roll Ups
- 1 package refrigerated crescent roll dough
- approx 2 cups turkey (I didn’t measure this, I had a huge container of leftovers and just pulled some out)
- 1 can cream of mushroom soup
- 1 cup shredded cheddar cheese
- about 1 soup can of milk
unroll the crescent rolls and separate the pieces of dough. Mix the soup, milk, and cheese together. In a greased 9×13 pan, spread a couple spoonfuls of soup mixture. On each piece of dough, place some turkey and a spoonful of soup mixture. Roll it up and put it in the dish. When all the dough is rolled up, pour the remaining soup mix on top. Bake until golden brown.
I covered mine, thinking it would keep the rolls from burning on top but it mostly just made them take forever to bake, next time I wouldn’t cover it and just keep a close eye on it.
This was super easy and delicious and a great way to use up some leftover turkey. I wish I would have thought ahead enough and added a small spoonful of leftover cranberry sauce to each roll up. Yummmmm!