Ingredients
Scale
- 1 can refrigerated crescent roll dough sheet
- 4 tablespoons butter
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup turkey bits (fresh or pre-made)
- 8 pieces sliced Colby Jack cheese (or cheese of choice)
- 7 slices turkey (or protein of choice)
Instructions
- Preheat your oven to 350°F and prepare your workspace with parchment paper.
- Open the crescent roll sheet dough and stretch or roll it out to approximately 9×13 inches on parchment paper or floured surface.
- Melt butter with garlic, salt, and pepper. Brush evenly across the dough using a basting brush.
- Leave ½ inch at the bottom and lay 8 pieces of cheese into two rows, keeping the top third of dough empty.
- Sprinkle turkey bits evenly over the cheese layer.
- Arrange turkey slices to cover the cheese completely, using two layers if needed and overlapping slightly.
- Roll tightly from the bottom upward, enclosing all filling ingredients securely.
- Pull the top third of dough tightly over the roll, using the butter as adhesive to seal the seam.
- Cut into 10 equal rounds using a sharp knife and place in a greased casserole dish.
- Bake for 25 minutes until golden brown, puffy, and cooked through.
Notes
- Let the crescent dough sit at room temperature for 10 minutes before rolling to prevent tearing
- Use dental floss or a sharp serrated knife to cut the rolls cleanly without squishing the filling
- Don’t overfill the rolls as this can cause them to burst open during baking
- Brush any remaining garlic butter on top of the rolls before baking for extra golden color
- Allow rolls to cool for 5 minutes after baking to let the cheese set slightly
Nutrition
- Serving Size: 1 roll