WSVN — Thanksgiving is behind us, but if you still have leftovers and are tired of eating turkey sandwiches, then this recipe is just for you. It’s a turkey twist as we grab a bite with Belkys.

The Chef: Belkys Nerey
The Dish: Turkey Crescent Rolls

1-2 package crescent rolls, any brand
1 cup chopped turkey
1 cup cubed Swiss or mozzarella cheese (any kind that melts well)
1 Tsp. dill
*any Thanksgiving leftovers you’d like to spoon in: cranberry sauce, dressing, corn, etc.

Method of Preparation:

– Spray a muffin pan with non-stick spray. Open crescent rolls and pull them apart. They’ll look like triangles. Lay each piece across a depression in the muffin tin. Push the dough down to make a little bread bowl. Leave the edges out.

– Add a big spoonful of turkey, cheese and anything else you’d like. Fill to the top of the muffin depression, sprinkle with dill and fold the edges of the crescent roll over the top. It will look like a stuffed muffin.

– Set the oven to 375 degrees for about 10 minutes. (Follow the directions on the package).

– When it’s golden brown, it’s ready to eat!

To Plate:
Take the Turkey crescent rolls out of the muffin tin and put them on a serving plate. Garnish with toasted almonds and Craisins, or anything you like!

Serves: 4-8

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