These Rosemary Turkey Squares are a great way to use up leftover turkey! Turkey and rosemary are bundled in crescent rolls for an easy dinner full of flavor.
Want more ways to use leftover turkey? Try this Creamy Turkey Noodle Soup.
Call me crazy, but I love Mondays. Maybe it’s because I’m not going into an office and having a whole week of sitting at a desk to look forward to. But there is just something about a Monday that I love. It’s a great “start over” day. How many of you have said the popular line – “I’m starting my diet on Monday.” I know I’ve used it a time or two! But no matter how off track I get the week before on anything – from housework to eating to working out – I always feel renewed and refreshed on a Monday.
This meal really has nothing to do with Monday, but it is a great way to start thinking about after the holidays. As much as I am looking forward to Thanksgiving, I am equally looking forward to the days that follow – meaning lots of turkey leftovers! I always have to make a turkey sandwich first, but the rest of the leftovers are free – and these Rosemary Turkey Squares are definitely going to be number two on the list!
Although I didn’t make these with Thanksgiving turkey leftovers, they would be a great way to use up some of your bird! But in case you don’t have turkey leftovers, you can always make a turkey breast, or even use cooked chicken for this recipe. Either way, it’s a great way to get a tasty and easy dinner on the table.
More leftover turkey recipes:
Butternut Squash and Turkey Casserole
Mexican Turkey Breakfast Pizza
Turkey Fajita Pizza
Honey Mustard Turkey Salad Sandwiches
White Turkey Chili
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Rosemary Turkey Squares
Ingredients
- 3 oz. cream cheese softened
- 2 tablespoons milk
- 1 tablespoon butter melted
- 2 cups cubed cooked turkey breast
- 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary crushed
- 2 tablespoons chopped green onions
- 2 tablespoons finely chopped red bell pepper
- 1 (8 oz) can Pillsbury Crescent Recipe Creations, or 1 can crescent rolls
- 1 egg beaten
- 1 tablespoon grated Parmesan cheese
Instructions
- Heat oven to 375°F. Grease cookie sheet. In medium bowl, beat cream cheese, milk and softened butter with electric mixer on medium speed until smooth. Stir in turkey, rosemary, green onions and bell pepper.
- If using crescent rolls: Unroll dough; press perforations together; cut into 4 rows by 3 rows to make 12 squares. (If using dough sheet: Unroll dough; cut into 4 rows by 3 rows to make 12 squares.)
- Spoon about 1/3 cup turkey mixture onto center of each of 6 squares. Top with remaining squares; firmly press edges with fork. Place on cookie sheet.
- Brush tops with egg; sprinkle with Parmesan cheese.
- Bake 20 to 25 minutes or until golden brown.
Kate says
The best one..I know it is a Pillsbury recipe..but this doctored one is better..PS did not use rosemary, will next time….best compliments on this one
Christine says
Thank you for this recipe…I made it tonight, with some variations. Fantastic, all of it!
Carole says
These look amazing! I’m making them this weekend and linking back to your recipe in a future post.
marla says
Love this recipe! Will be linking back to this in my upcoming post 🙂