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
Updated on Jun. 27, 2023
Grandma's Thanksgiving Leftover Rolls
Prep Time
45 min
Cook Time
25 min
Yield
1 dozen
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.
Nutrition Facts
1 roll: 362 calories, 12g fat (5g saturated fat), 82mg cholesterol, 248mg sodium, 44g carbohydrate (7g sugars, 2g fiber), 19g protein.
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