Grab that leftover turkey and roll it up with some sausage, cheese and vegetables to make a savory roll. To add an over-the-top touch, drizzle each roll with turkey gravy. —Kellie Braddell, West Point, California
Grandma’s Thanksgiving Leftover Rolls
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1-1/4 cups warm water (110° to 115°)
- 1 large egg, room temperature
- 1 tablespoon sugar
- 4 to 4-1/2 cups all-purpose flour
- filling:
- 1/2 pound bulk pork sausage
- 1 small onion, chopped
- 1 celery rib, chopped
- 2 cups shredded cooked turkey
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried rosemary, crushed
- 1 cup whole-berry cranberry sauce
- 2 cups shredded Swiss cheese
- 1 large egg, beaten
Directions
- In a small bowl, dissolve yeast in the warm water. In a large bowl, combine egg, sugar, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- In a large skillet, cook sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender, 8-10 minutes, breaking sausage into crumbles; drain if needed. Stir in turkey and seasonings.
- Punch down dough. Turn onto a lightly floured surface. Roll into an 20x12-in. rectangle. Spread cranberry sauce to within 1 in. of edges; sprinkle with cheese and top with sausage mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
- Place 1 in. apart on a parchment-lined baking sheet, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 35 minutes.
- Preheat oven to 350°. Brush rolls with beaten egg. Bake until lightly browned, 25-30 minutes. Remove from pan to a wire rack; serve warm.
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