I’ve bombarded you the past few weeks with crucial holiday side-dish recipes. But, now it’s time to start providing you with some post-Turkey day ideas! I know from experience that Thanksgiving Day, while it is the most climatic eating experience of the turkey, is certainly not the only that occurs during that week. That’s usually because there is always an abundance of leftovers. Behind the Plates is here to help with the first of a couple recipes to use up some of those remains. Today it’s Post-Thanksgiving Crescent Roll Bars.
Pillsbury crescent rolls were always a staple in our house around the holidays. Granted, they would never actually be consumed for the holiday meal. That is reserved for my grandmother’s passed down recipe for crescent rolls (Now that’s a recipe I cannot share….). But we are always using the Pillsbury rolls for a slew of appetizers (mostly pigs in a blanket). While shopping recently I noticed that Pillsbury now has a new breed of crescent rolls for the cooking inspired minds like myself. They are called Crescent Recipe Creations Seamless Dough Sheets. I had an “aha” moment for a Thanksgiving leftovers dish so I bought a few and began the experimentation. (By the way, Pillsbury in no way asked me to promote their products…I just simply enjoyed using their brand for this recipe)
The recipe is simply a sheet of the crescent dough, leftover turkey and cranberry sauce (My recipe for Classic Cranberry Sauce went up earlier this week) layered with some brie cheese and topped off with another layer of crescent dough. The results were gooey goodness!
These Post-Thanksgiving Crescent Roll Bars are great to whip up for the lingering holiday guests.
…all for the love of the dish
- 2 rolls of Pillsbury Recipe Creations Seamless Dough Sheets
- 8 oz brie, sliced
- 5-6 oz roasted turkey, sliced
- 1/2 cup cranberry sauce ( BTPs recipe or any homemade or canned sauce is fine)
- 1 egg, whisked for eggwash
- Preheat the oven to 375 degrees.
- Line a 9X13 cake pan with parchment paper. Lay the first roll of crescent dough onto the bottom of the pan. Spread out the slices of cheese and turkey on top of the dough. Spoon and smooth so all areas are slightly covered with the cranberry sauce. Layer the second roll of dough on top. Brush lightly with an eggwash.
- Bake for 25 to 20 minutes or until golden brown on top. Wait a few minutes to cool slightly, cut into 12 squares and serve.