So - what to do with all that leftover turkey? Rhodes blogger Rebecca shows you how to put it to good use making these delicious turnovers. Fresh rosemary and parmesan cheese put this r...
Feeling a little bit like you are on turkey overload and not quite sure what to do with all that leftover turkey? What a shame to let all that turkey go to waste. If you're not up for the traditional turkey leftover sandwich, here is a new twist for those Thanksgiving leftovers, all wrapped up in a nice little package. Put on your aprons and let's get to work.
You will need the following ingredients:
- 8 Rhodes Dinner Rolls (thawed but still cold to touch)
- 3 ounces cream cheese (softened)
- 1 tablespoon butter (softened)
- 2 cups cubed turkey breast
- 1 tsp fresh rosemary leaves
- 1/2 cup sliced mushrooms
- 1 tablespoon olive oil
- 2 tablespoons chopped green onion
- 2 tablespoons chopped red pepper
- 1 cup shredded fresh Parmesan cheese
- 1 egg beaten
- Non stick cooking spray
- plastic wrap
Preheat oven to 375 degrees.
To start, spray your counter with non stick cooking spray. Roll out all the rolls individually. You want them to be 5- 6" in diameter. After you roll out your roll, cover it with plastic wrap that has been sprayed with nonstick cooking spray. You want the dough to rest.
Now if you have Texas rolls, cut the Texas roll in half and that is about the same amount of dough as a dinner roll. I also used our 100% whole wheat rolls. I made these for my dad who is diabetic. The whole wheat was a better option for his diet.
After rolling out your rolls, combine the cream cheese and butter. Blend them together until they are creamy and smooth.
Cube the turkey, green onions, and red bell pepper. Then saute mushrooms in olive oil until tender.
Add turkey, fresh rosemary leaves, mushrooms, chopped green onion, and chopped red pepper to the cream cheese and butter mixture. Divide your fresh parmesan cheese into 3/4 cup and 1/4 cup. Set aside the 1/4 of a cup of Parmesan cheese (this will top your turnovers). Now add the 3/4 cup parmesan to mixture. Mix well until all the items are blended evenly.
Divide your turkey mixture evenly onto your disks of dough.
Moisten 1/2 of the edge of your disk with water on your finger. I found (being a novice turnover maker), when I moistened the whole edge of my dough disk with water it did not seal as well. Fold the dough over the mixture and seal with a little more water on your finger.
Finish your seal with a fork for a decorative edge.
Place on pan (I like jelly roll pans) that has been sprayed with non stick cooking spray. Brush with egg wash. Beat 1 egg with 1 tablespoon of water (makes the wash nice and smooth). Then top with remaining parmesan cheese.
Bake at 375 degrees for 15-20 minutes. You want them to be golden brown. Serve with salad or steamed veggies. This is a delicious and filling, a well balanced meal.
Here are my variations, if you do not have fresh rosemary available use dried. The flavor potency will vary a little. I found the fresh to be more potent than dried. I also used whole wheat dough instead of white for a healthier option. We eat mostly whole wheat in our family. I also found that my turnovers made with the whole wheat held their shape better and were a little prettier. You can also use a texas roll instead to make a bigger turnover, just double the stuffing recipe.
I did not have turkey leftovers when I made this, so I bought a precooked turkey. So if you didn't cook a turkey, you can still make this awesome recipe.
I made these for a family dinner, husband, kids, mom and dad, brother,and brother's family. Everyone loved them young and old alike. I will add this recipe to my file and will definitely make them again. This is a fun little package you can make for you and your family this Holiday season. Well my friends I will hang up my apron for now until we cook again. Happy Holidays to all!
Turkey Rosemary TurnoversServings: 8 | Skills: Intermediate | Prep Time: 30 min (not including thaw time) | Bake Time: 20 min
What to do with the leftover Thanksgiving turkey? Rhodes has an idea!Turkey Rosemary Turnovers
8 Rhodes Yeast Dinner Rolls, thawed to room temperature
3 ounces cream cheese, softened
1 tablespoon butter, softened
2 cups cubed turkey breast
1 teaspoon fresh rosemary leaves
1/2 cup sliced mushrooms, sautéed in olive oil
2 tablespoons chopped green onion
2 tablespoons chopped red pepper
1 cup shredded fresh Parmesan cheese, divided
1 egg, beaten
Spray counter lightly with non-stick cooking spray. Flatten each roll into a 5-6 inch circle. Cover with plastic wrap and let rest.
In a medium bowl, beat cream cheese and butter until smooth. Stir in turkey, rosemary, mushrooms, green onions, pepper and 3/4 cup cheese.
Remove wrap from dough. Divide turkey mixture equally and place on one half of each dough circle.
Moisten edges with water. Fold each one in half and seal with a fork. Place on a sprayed baking sheet. Brush tops with egg and sprinkle with remaining Parmesan cheese.
Bake at 375°F 15-20 minutes or until golden brown.