Leftover Thanksgiving Dinner "Cinnamon" Rolls

Running out of ideas of what to do with all those Thanksgiving leftovers? Turn them into savory “cinnamon” rolls. It’s basically a portable Thanksgiving sandwich but with a fun twist!

• Ready In: 3 hrs 25 mins
• Yields: 12 rolls

Ingredients

• Dough

• 1  cup  lukewarm  whole milk
•  active dry yeast
• 4 1⁄2 cups all-purpose flour
• 1⁄4 cup granulated sugar
• 1 3⁄4 teaspoons salt
• 2  large eggs
• 1⁄3 cup unsalted butter, melted and cooled

• Filling

• 2  tablespoons Dijon mustard
• 1⁄4 cup cranberry sauce
• 1⁄4 cup  leftover mashed potatoes
• 1⁄4 cup  leftover prepared stuffing
• 1⁄4 cup  leftover green beans (or other veggie)
• 1⁄2 cup  leftover turkey, cubed or shredded
• 1⁄2 cup  shredded cheddar cheese
• 1  cup  leftover  gravy, for serving
• 1  tablespoon  chopped chives

Directions

1. In a small bowl, combine the warm milk, yeast and about a teaspoon of the sugar. Set aside in a warm spot and let sit until foamy and frothy, about 10 minutes.
2. In the bowl of a stand mixer, fitted with the dough hook, combine the flour, milk mixture, sugar, salt, eggs and butter and mix on medium until it comes together. Knead on high for about 8 to 10 minutes, until smooth and somewhat soft. Transfer the bowl to a well-oiled bowl and cover with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1 1/2 hours.
3. Punch dough down and then transfer the dough to a lightly floured work surface. Roll out into a large rectangle about 1/4-inch thick. Spread the dough with the mustard and cranberry sauce. Then sprinkle with mashed potatoes, stuffing, green beans, and turkey. Don’t worry about covering the dough evenly with each ingredient. Just sprinkle them on in an even layer. Roll into a tight long, lengthwise, trim the ends, and then cut into 12 even pieces. Place on a well-greased 9 by 13-inch baking pan. Cover loosely with plastic wrap and a damp kitchen towel. Allow to rest in a warm spot until doubled in size, about 1 hour.
4. Preheat oven to 375 degrees F.
5. Bake the rolls until puffed and golden brown, about 30 to 35 minutes. Remove from oven and let cool slightly. Top with warmed gravy and sprinkle with chives. Serve immediately or let cool completely and then store in the fridge for up to 3 days.