Turkey (or chicken) stuffed rolls are a tasty way to use up leftover turkey from Thanksgiving, but also work for a quick weeknight meal!
- 2 Cans Big Pillsbury Crescent Rolls (total 16 crescent rolls)
- 3 oz . Cream Cheese (softened)
- 2 Tbs . Butter (softened)
- 2 Cups chopped up cooked (Turkey or Chicken)
- 1/4 Cup sliced Green Onions
- 1 Cup finely chopped Mushrooms
- 1–2 Cans Cream of Chicken Soup
- Preheat oven to 375 degrees and spray a baking sheets 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 1/4 cup of the filling on 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.
Keywords: leftover turkey, chicken, make ahead