This Thanksgiving week, I will be sharing great recipes to use up those leftovers. One recipe you can even make if you don’t have any leftovers!
One of my favorite ways to use up Thanksgiving leftovers is with a package of refrigerated crescent roll dough. The dough helps give new life to all those fabulous Thanksgiving flavors.
I have shared a few recipes using this same dough in the past like rosemary turkey pockets, turkey cranberry wreath, and thanksgiving bundles. However, you can completely change the flavor by what you fill the dough with. Plus, you can also change up the way you shape them.
This recipe shapes the dough into little bundles incasing the savory filling. The 2 main ingredients used to add that savory flavor are celery salt and dill weed. Dill is one of my favorite herb flavors.
If you happen to have any gravy leftover, you can feel free to use it on top of these little bundles. If not, they are great on their own!
- 6 oz. light cream cheese, sotened
- 3 Tbsp milk
- ¾ tsp dill weed
- ¼ heaping tsp celery salt
- pepper to taste
- 3 cups cubed turkey
- 2 green onions
- 2 (8 oz) tubes of Pillsbury crescent creations
- 2 Tbsp butter, melted
- 2 Tbsp seasoned bread crumbs
- Preheat oven to 375 degrees.
- In a bowl, combine the cream cheese, milk, dill weed, salt, and pepper together until smooth and well combined.
- Add the turkey and green onion to the cream cheese mixture and stir to combine.
- Unroll tubes of dough and cut each sheet of dough into 6 rectangles.
- Place ⅓ cup of the turkey mixture into the center of each triangle.Bring the four corners of each rectangle together and twist. then pinch seams together to seam.
- Place bundles on a baking sheet.
- Brush the tops of each of the bundles with the melted butter and then sprinkle the tops with the bread crumbs.
- Bake at 375 degrees for 15-20 minutes or until golden brown. Serves 6-12.
Recipe adapted from Simple and Delicious.