Looking for a new way to turn your Thanksgiving dinner leftovers into a delicious round two meal quickly and easily? This Thanksgiving leftover crescent roll bake repurposes that leftover turkey and stuffing into yummy stuffed crescent rolls you and your family will gobble up.
After cooking for hours on Thanksgiving Day, and really the day before too, I am done with cooking complicated meals.
I want a break so I can kick back, relax, and enjoy the start of the holiday season and maybe recover from the food coma of the previous day.
But I also don’t want to eat sad turkey sandwiches for my post holiday meal.
Something about that is so depressing to me.
So instead I like to make my Thanksgiving leftovers new again by turning them into new easy to make dishes the way I did with these crispy mashed potato and stuffing pancakes or this Thanksgiving leftover crescent roll bake.
To make this dish you need:
- leftover turkey
- refrigerated crescent roll dough
- cranberry sauce
- leftover stuffing
- turkey gravy
How to Make
Making this round 2 meal is so quick and easy!
To do it, spray an 8×8 baking dish with nonstick cooking spray.
Then unroll and separate the crescent dough triangles.
Once you have the dough unrolled and separated, spread one with about 2 teaspoons of cranberry sauce.
Then add some turkey and stuffing and roll the crescent up around the filling.
Put the rolled, stuffed crescent into the baking dish.
Repeat this with the rest of the crescent rolls until they are filled and evenly spread out in the baking dish.
When the dish is full, whisk the milk and gravy together in a small pot and heat the mixture on the stove until the gravy is hot.
Then pour it evenly out over the crescents.
Bake at 350 for 30 to 40 minutes or until the crescents are puffy and golden brown.
Serving and Storing Leftovers
Serve these hot.
To store leftovers, place in an airtight container in the fridge and refrigerate.
Reheat by placing in an oven safe dish and heating at 350 until warmed through.
If you only want to heat up one or two, then you can heat them in an air fryer for a more convenient alternative.
Tips and tricks
- Don’t overstuff them. They will leak out and be hard to roll if you do.
- Easy to adapt to the leftovers you have on hand, or your favorite combination. I love mashed potatoes in mine.
- We have made these using both leftover rotisserie chicken and chopped ham- both are equally delicious.
- Don’t have leftover gravy? Use cream of chicken or cream of mushroom soup thinned with a bit of milk.
- If your gravy was already on the thin side, you don’t have to add milk to it.
Other Leftover Bakes You Might Enjoy
This Thanksgiving leftover crescent roll bake is a delicious way to enjoy a new take on your turkey dinner leftovers.
Looking for other leftover bakes to try?
These are a few of my favorites:
If you’ve tried these THANKSGIVING LEFTOVER CRESCENT ROLL BAKE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Thanksgiving Leftover Crescent Roll Bake
- 2 cups leftover turkey chopped
- 1 pkg refrigerated crescent roll dough
- 1/2 cup cranberry sauce or relish
- 1/2 cup leftover stuffing or dressing
- 1 1/2 - 2 cups leftover Turkey gravy
- 1/4 cup milk
- Spray an 8x8" square baking dish lightly with non stick cooking spray.
- Un roll and separate the crescent dough triangles. Spread one with the desired amount of cranberry sauce, about 2 teaspoons worth.
- Add some turkey and stuffing, and then roll the crescent up and place it in the prepared dish. Repeat for the remaining crescents, until they're all filled and arranged evenly in the baking dish.
- In a small pot, whisk together the milk and gravy. If you're gravy's already on the thinner side, you can skip the milk. Heat the mixture on the stove top, until the gravy's hot, and pour it evenly out over the crescents.
- Bake at 350 degrees for 30-40 minutes, or until the crescents have puffed up and turned golden brown in color.
recipe adapted from These Old Cook Books