Crescents Turkey Cranberry Pinwheels

READY IN: 35mins
Top Review by triguy35

uhhh, i had some problems with this... granted i'm not the best cook around but here's what i found: dough gets squishy and difficult to keep together (using the crescent roll model) and then when it comes time to slice things tend to fall apart. i completely jacked this up the first time i made it... solution: make it as the recipe states, then flip the dough over onto a sheet of saran wrap (or even better wax paper). makes it really easy to roll! then freeze the entire thing for about an hour prior to slicing; makes things come out nice and clean. hope this helps; please let me know if i've missed something here that's contributed to my failures... erik

Ingredients Nutrition

  • 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls or 1 (8 ounce) can Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
  • 4 tablespoons cranberry chutney or 4 tablespoons cranberry sauce, canned
  • 5 ounces turkey breast, thinly sliced
  • 23 cup shredded monterey jack cheese


  1. Heat oven to 375°F Spray large cookie sheet with cooking spray.
  2. If using crescent rolls: Unroll dough; press into 12x8-inch rectangle, firmly pressing perforations to seal.
  3. If using dough sheet: Unroll dough; press into 12x8-inch rectangle.
  4. Spread cranberry chutney on top of rectangle, within 1/4 inch of edges. Arrange sliced turkey evenly over cranberry chutney. Sprinkle shredded cheese over sliced turkey.
  5. Starting with longest side, roll up; pinch long side to seal. With serrated knife, cut into 24 slices. Place cut side down on cookie sheet.
  6. Bake 10 to 15 minutes or until golden brown. Remove from cookie sheets. Serve warm.

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