Leftover Turkey Pot Pie Roll-Ups with Cranberry Mustard
Prep: 20 minutes
Bake: 14 minutes • Serves: 8
1 tablespoon sour cream
1 teaspoon finely chopped fresh cut thyme plus additional for garnish (optional)
1 cup finely chopped leftover or cooked turkey
1/3 cup frozen steam-in-bag peas and carrots
1 can (8 ounce) refrigerated crescent rolls
1/4 cup jellied cranberry sauce or leftover cranberry sauce
1 tablespoon Dijon mustard
1 tablespoon honey
1. Preheat oven to 350°. In large bowl, stir cream cheese, sour cream and thyme; fold in turkey and peas and carrots. Makes about 1-1/4 cups.
2. Unroll crescent rolls; separate into 8 triangles. Place 2-1/2 tablespoons turkey mixture on widest ends; roll up toward narrow ends, place on rimmed baking pan and sprinkle with thyme, if desired. Bake roll-ups 14 minutes or until golden brown.
3. In medium bowl, whisk cranberry sauce, mustard and honey until almost smooth. Makes about 1/3 cup.
4. Serve roll-ups with cranberry mustard.
Approximate nutritional values per serving (1 roll-up, 2 teaspoons cranberry mustard):
183 Calories, 8g Fat (4g Saturated), 23mg Cholesterol,
307mg Sodium, 19g Carbohydrates, 0g Fiber, 8g Protein