Roasted Turkey Pinwheel


Now that Thanksgiving is over. What do you all do with the leftover turkey meat? I for one love making leftover roasted turkey pinwheel. This is the recipe hope you like it.


  • 1 can (8 oz) Pillsbury™ refrigerated Reduced Fat Crescent Rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
  • 2 tablespoons fat free ranch dressing
  • 1/4 cup leftover shredded turkey meat. I liked to take the white meat if there are any I lightly cook it in olive oil and 1 small chopped onion until the onion is golden with little bit of seasoning as desired.
  • 1/2 cup finely shredded fat free cheddar cheese (2 oz)
  • 1/4 cup chopped green onions (4 medium)
  • 1/2 jalapeno


  1. Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal.
  2. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle.
  3. Spread dressing over each rectangle to edges.
  4. Sprinkle each with turkey, cheddar cheese, jalapeno and green onions.
  5. Starting with one short side, roll up each rectangle; press edge to seal.
  6. If too soft leave in refrigerator for 1o minutes to harden a bit.
  7. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
  8. Bake 12 to 17 minutes or until edges are deep golden brown.
  9. Immediately remove from cookie sheet.
  10. Serve warm.

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