Rosemary Turkey Squares

These Rosemary Turkey Squares are a great way to use up leftover turkey! Turkey and rosemary are bundled in crescent rolls for an easy dinner full of flavor.

Photos updated October 2012

Call me crazy, but I love Mondays. Maybe it’s because I’m not going into an office and having a whole week of sitting at a desk to look forward to. But there is just something about a Monday that I love. It’s a great “start over” day. How many of you have said the popular line – “I’m starting my diet on Monday.” I know I’ve used it a time or two! But no matter how off track I get the week before on anything – from housework to eating to working out – I always feel renewed and refreshed on a Monday.

This meal really has nothing to do with Monday, but it is a great way to start thinking about after the holidays. As much as I am looking forward to Thanksgiving, I am equally looking forward to the days that follow – meaning lots of turkey leftovers! I always have to make a turkey sandwich first, but the rest of the leftovers are free – and these Rosemary Turkey Squares are definitely going to be number two on the list!

Although I didn’t make these with Thanksgiving turkey leftovers, they would be a great way to use up some of your bird! But in case you don’t have turkey leftovers, you can always make a turkey breast, or even use cooked chicken for this recipe. Either way, it’s a great way to get a tasty and easy dinner on the table.

More leftover turkey recipes:
Butternut Squash and Turkey Casserole
Mexican Turkey Breakfast Pizza
Turkey Fajita Pizza
Honey Mustard Turkey Salad Sandwiches
Creamy Turkey Noodle Soup
White Turkey Chili

Rosemary Turkey Squares

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Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 -6 servings

Course: Main Dish

Cuisine: American

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A great way to use up leftover turkey! Turkey and rosemary are bundled in crescent rolls for an easy dinner full of flavor.

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Ingredients

• ▢ 3 oz. cream cheese softened
• ▢ 2 tablespoons milk
• ▢ 1 tablespoon butter melted
• ▢ 2 cups cubed cooked turkey breast
• ▢ 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary crushed
• ▢ 2 tablespoons chopped green onions
• ▢ 2 tablespoons finely chopped red bell pepper
• ▢ 1 can 8 oz. Pillsbury Crescent Recipe Creations, or 1 can crescent rolls
• ▢ 1 egg beaten
• ▢ 1 tablespoon grated Parmesan cheese

Instructions

• Heat oven to 375°F. Grease cookie sheet. In medium bowl, beat cream cheese, milk and softened butter with electric mixer on medium speed until smooth. Stir in turkey, rosemary, green onions and bell pepper.
• If using crescent rolls: Unroll dough; press perforations together; cut into 4 rows by 3 rows to make 12 squares. (If using dough sheet: Unroll dough; cut into 4 rows by 3 rows to make 12 squares.)
• Spoon about 1/3 cup turkey mixture onto center of each of 6 squares. Top with remaining squares; firmly press edges with fork. Place on cookie sheet.
• Brush tops with egg; sprinkle with Parmesan cheese.
• Bake 20 to 25 minutes or until golden brown.

Recipe Notes:

recipe from Pillsbury