METALandMIRRORS: Recipe: Smoked Turkey Rolls

Monday, May 22, 2017

Recipe: Smoked Turkey Rolls

Monday, Monday, so good to me. Yes, people. Wake up! Another weekend has come and gone. The sun is shining and the birds are chirping. I never knew we had so many Doves around our house until this weekend. We had many in the yard, along with Blue Jays and Cardinals. A very colorful yard, indeed.

Image result for free clip art birds

Let's start this week off with some leftover's from the weekend. Use up some items from the fridge and make room for more meals later on in the week. 

Items needed are mesquite smoked turkey, softened cream cheese, canned crushed pineapple drained, crescent rolls, honey mustard, and mayonnaise. 

Preheat oven to 375° F.

Open up 1 8-count can of crescent rolls and separate into triangles.
Image result for crescent rolls
In a bowl, mix 3 ounces softened cream cheese and 2 tablespoons honey mustard. Spread this mixture over the dough.

Cut 6 ounces of smoked turkey into triangles slightly larger than the dough triangle. Making at least 32 triangles.



Layer about 4 smoked turkey triangle slices onto each dough triangle. 

Using same bowl from earlier, mix 1 tablespoon honey mustard, 1/4 cup mayonnaise, and 1/4 cup crushed pineapple.

Image result for del monte crushed pineapple

Spoon the pineapple mixture on top of each one and roll up the crescents starting from the wide end. 

Place the rolls on an ungreased baking sheet while leaving space between each one.

Bake for 15 minutes until golden brown and serve fresh and hot straight from the oven.



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