Prep 15 mins
Cook 15 mins
This recipe is from KOMO News, Seattle's ABC affiliate. I added the amounts of turkey and cranberry sauce that worked best for me; the rest of the recipe is as posted on the station's website. It can be made as an appetizer for Thanksgiving Day, or it can be made later as a quick snack to use up leftover turkey and cranberry sauce from Thanksgiving dinner.
- 1 (8 ounce) package refrigerated crescent dinner rolls
- 4 slices leftover turkey
- 1⁄2 cup leftover cranberry sauce
- 3 ounces cream cheese
- Unroll the crescent rolls and separate into rectangles. Press the seams together to form four rectangles.
- Spread cream cheese on each rectangle. Shred turkey over cream cheese and top with cranberry sauce. (You can also add some dried cranberries too.) Roll up the rectangle from the short side and press the seam to seal.
- Cut each roll into 4 or 5 pinwheels, and place on a lightly greased cookie sheet.
- Bake according to package directions (or 350°F) for 12 to 15 minutes or until light golden brown. Serve warm.
I followed the directions, and was unimpressed with the outcome. First, I found them hard to cut into pinwheels. Second, the juice bled all over my oven. Third, due to all the juice, they took nearly twice as long to bake. Fourth, I expected better flavor in the end. The cream cheese flavor didn't really come though, it mainly worked as glue. The interior consistency was still a bit doughy, and the over-all flavor wasn't cohesive.
Absolutely great treats, these, & so easy to make, too! I did put the cranberry sauce in a strainer so there was less liquid in the sauce, but other than that . . . A definite keeper of a recipe, because I make cranberry sauce throughout the year! I'll also have frozen shredded turkey into February & shredded chicken breast the rest of the year, so this will be an easy do! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]