This recipe is the perfect way to use up leftover Thanksgiving food and feed a crowd at the same time! It’s super quick to prep and uses up turkey and cranberry sauce. You and your guests will love these!
When it isn’t Thanksgiving time, I make these with thicker sliced deli turkey. We love to make these as a quick, prep ahead weeknight dinner too. I prep the rolls the day before, or morning of, and cover and refrigerate until ready to bake.
Cranberry Turkey Rolls
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 sandwiches 1x
Ingredients
1 package Hawaiian Sweet Rolls (12 count)
2 cups diced turkey or thick sliced deli turkey
1 cup cranberry sauce
6 slices Swiss cheese
6 tbsp butter
1 tbsp yellow mustard
1 tbsp Worcestershire sauce
1/2 tbsp dried minced onion
Salt and pepper to taste
Grated Parmesan cheese
Dried parsley
Instructions
Preheat oven to 350 degrees. Remove the rolls from the package, leaving in tact as a set of 12. Use a bread knife or serrated knife to slice lengthwise, through the middle of the rolls. You will have a set of “tops” and a set of “bottoms.”
Place the bottom part of the rolls in a 9×13 dish coated with cooking spray. Layer on the turkey and cheese. Spread the cranberry sauce on the under side of the “tops” side of the rolls. (You can warm the cranberry sauce in the microwave for a few seconds if necessary to make it more spreadable). Place the top set of rolls on to form sandwiches.
Melt the butter in the microwave. Whisk in the yellow mustard, Worcestershire sauce, dried minced onion, and salt and pepper to taste. Pour over the top of the rolls, covering the whole surface. Cover with foil and let sit for 15-20 minutes. Bake, covered, for 20 minutes. Uncover and bake for 5 more minutes. Remove from the oven and sprinkle with grated parmesan cheese and dried parsley. Serve immediately.