Recipes/ Leftover turkey pot pie roll-ups with cranberry mustard recipe

Leftover turkey pot pie roll-ups with cranberry mustard recipe

Prep Time

20 minutes

Cooking Time

14 minutes

Servings

Let's make it

Step 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.

Step 2

Unroll crescent rolls; separate into 8 triangles. Place 2 1/2 tablespoons turkey mixture on widest ends; roll up toward narrow ends and place on rimmed baking pan and sprinkle with thyme, if desired. Bake roll-ups 14 minutes or until golden brown.

Step 3

In medium bowl, whisk cranberry sauce, mustard and honey until almost smooth. Makes about 1/3 cup.

Step 4

Serve roll-ups with cranberry mustard.

Nutrition Info

Approximate nutritional values per serving (1 roll-up, 2 teaspoons cranberry mustard): 183 Calories, 8g Fat, 4g Saturated Fat, 23mg Cholesterol, 307mg Sodium, 19g Carbohydrates, 0g Fiber, 9g Sugars, 8g Added Sugars, 8g Protein

Would you make this recipe again?

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Ingredients

12 cup SE Grocers Naturally Better organic plain cream cheese, softened 1 tablespoon SE Grocers sour cream 1 teaspoon SE Grocers Naturally Better fresh cut organic thyme plus additional for garnish (optional) 1 cup finely chopped leftover or cooked turkey 3/10 cup SE Grocers steam-in-bag peas and carrots 1 can (8 ounce) SE Grocers original crescent rolls 1/4 cup SE Grocers jellied cranberry sauce or leftover cranberry sauce 1 tablespoon SE Grocers Dijon mustard 1 tablespoon SE Grocers honey bear honey

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