This family favorite is a great way to use up leftover turkey from Thanksgiving dinner! Turkey rolls are filled with a turkey cream cheese mixture dotted with mushrooms and green onions neatly wrapped in crescent rolls! This is a great recipe to make ahead and bake later too!
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Why You'll Love This Recipe
- Fantastic recipe that uses up leftover holiday turkey from Thanksgiving or Christmas dinner!
- This comfort food makes for an easy dinner!
- This turkey roll recipe can be made ahead, so it's ready to pop in the oven for dinner!
Ingredient Notes and Substitutions
- Turkey - Both white meat and dark meat work in the following recipe, but you don't have to wait until after Thanksgiving to enjoy this recipe! Chicken is a great substitute for turkey! Ground turkey is not a good substitute, however.
- Crescent Rolls -The Pillsbury 50% larger crescent rolls work best for this recipe; however, if you are unable to find those ones, the regular-sized crescent rolls work as well. You will just need to lessen the amount of filling per roll.
- Butter - Both unsalted butter and salted butter work great!
- Cream of Chicken Soup - The cream of chicken soup is used as a sauce for this recipe. You could substitute a homemade version or ever leftover turkey gravy if you prefer.
How to Make Step-by-Step Instructions
- Start by opening and carefully unrolling the crescent rolls on your work surface. This will allow them to warm up a bit before you roll the filling into them. It is more difficult to work with cold crescent rolls.
- Preheat your oven to 350 degrees (unless you're making these for later).
- In a large bowl, mix the cooked chopped-up turkey with softened cream cheese and butter. Set aside.
- Heat a small saucepan over medium heat.
- Sauté the mushrooms in a little bit of butter or olive oil.
- Once the mushrooms begin to soften, add the green onions.
- Sauté until the mushrooms are mostly cooked through.
- Remove from the heat and mix into the turkey mixture.
- Scoop approximately ¼ cup of filling onto the large end of each crescent roll.
- Pull the top two corners toward the filling and roll the crescent roll up.
- Lightly press along all the seams to seal in the filling.
- Line a 9x13 baking sheet with aluminum foil and lightly spray it with non-stick cooking spray.
- Place the turkey rolls on the prepared pan.
- You can space them or place them right next to each other. Either way is fine.
- If you're making these to bake later, cover the pan with plastic wrap and store in the fridge until you're ready to bake them.
- Otherwise, bake them in the preheated oven (350 degrees) for 15-20 minutes. The tops of the rolls should be golden brown.
- Just before they're finished baking, dump the cream of chicken soup into a microwave-safe bowl.
- Whisk in ½ can of milk per can of cream of chicken soup you use.
- Heat carefully in the microwave until hot.
- Serve as a gravy or sauce over the baked turkey rolls.
Recipe FAQs
Can these be frozen?
Yes, you can freeze these unbaked. It's best to thaw them in the fridge before baking, though.
Related Recipes for Thanksgiving Leftovers
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Leftover Turkey Stuffed Rolls Recipe
This family favorite is a great way to use up leftover turkey from Thanksgiving dinner! Turkey rolls are filled with a turkey cream cheese mixture dotted with mushrooms and green onions neatly wrapped in crescent rolls! This is a great recipe to make ahead and bake later, too!
Ingredients
- 2 Cans Big Pillsbury Crescent Rolls total 16 crescent rolls
- 3 oz Cream Cheese softened
- 2 Tbs Butter softened
- 2 Cups Turkey or Chicken chopped up cooked
- ¼ Cup Green Onions sliced
- 1 Cup Mushrooms finely chopped
- 1-2 Cans Cream of Chicken Soup
Instructions
- Preheat oven to 375 degrees and spray a baking sheet with non-stick cooking spray.
- Open and unroll the crescent rolls to let them warm up a bit before trying to roll them up.
- In a large bowl, mix together the cream cheese, butter, and chopped-up turkey or chicken. Set aside.
- Saute the mushrooms in a little bit of butter or oil until they are almost done, and add the green onions. Continue to saute until the mushrooms are done. Dump into the turkey or chicken mixture and mix well.
- Place about ¼ cup of the filling on the large end of each crescent roll. Fold the crescent roll over the filling and pinch the seams shut.
- Bake at 375 degrees for 15 to 20 minutes. The crescent rolls should be golden brown.
- Prepare the sauce while the rolls cool slightly by thinning down the cream of chicken soup with milk until it is a thick sauce (it will thin more upon heating). Carefully heat the soup in the microwave and serve over the hot turkey rolls.
Nutrition
Calories: 181kcalCarbohydrates: 15gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 27mgSodium: 337mgPotassium: 227mgFiber: 0.3gSugar: 5gVitamin A: 165IUVitamin C: 0.4mgCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!
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Katherine
These are so incredible! Perfect for my Thanksgiving leftovers!
Toni
This is such a great idea for Thanksgiving leftovers! Really awesome!
Alisa Infanti
I made these for lunches yesterday and they were a huge hit!
Maria San Juan
Amazing recipe! Will surely try this! thanks for sharing!
Dannii
I usually just make soup with leftover turkey, but I am definitely going to give this a try. It looks amazing.
Jeff
Good for lunch or dinner