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Turkey & Cranberry Appetizer Pizza

Turkey & Cranberry Appetizer Pizza

Try this turkey and cranberry pizza recipe made with Pillsbury™ refrigerated crescent dinner rolls from Pillsbury™.MORE+LESS-

Updated May 9, 2017

Make with

Pillsbury Crescents


cans (8 oz each) Pillsbury™ Refrigerated Crescent Dinner Rolls


oz sliced smoked turkey


cup sweetened dried cranberries or chopped dried cherries


oz shredded Swiss cheese


tablespoons butter or margarine


cloves garlic, finely chopped


tablespoon 1 fresh rosemary leaves, finely chopped

Hide Images

  • 1

    Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Unroll 1 can dough on paper-lined cookie sheet. With floured rolling pin or fingers, roll or press dough into 12x8-inch rectangle, firmly pressing perforations to seal.

  • 2

    Top with turkey, cranberries and cheese to within 1/4 inch of edges.

  • 3

    On 14-inch length of parchment paper, unroll remaining can of dough; press to 11x8-inch rectangle, firmly pressing perforations to seal. Using pizza cutter or sharp knife, cut ten 8-inch strips, separating so 1/4 inch is between each strip. While holding paper with dough strips, turn dough strips upside down over cheese. Tuck ends of strips under dough.

  • 4

    In small microwavable bowl, microwave butter and garlic uncovered on High about 10 seconds or until melted. Brush garlic butter over edges and strips of dough; sprinkle with rosemary.

  • 5

    Bake 25 to 30 minutes or until edges are browned and center is set, covering with foil during last 10 minutes of bake time if necessary to prevent excessive browning. Remove to cooling rack 5 to 10 minutes. Move to cutting board. Using pizza cutter or long-blade knife, cut into 24 squares, 6 rows by 4 rows, then cut each square in half diagonally.

Nutrition Facts

Serving Size: 1 Serving
% Daily Value
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
Vitamin C


*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Okay you. It's time to get your mega-partay on and we're going to show you how to shake it out in minutes.And not the sort of minutes wherein you look like you were in a dag-blummed rush. These are the sort of minutes where-in you end up at the end of the recipe with a dish all glitzed up and glamified and delicious. Okay, Turkey-Cranberry Appetizer Pizza, let's go!Once baked, allow your Turkey-Cranberry Pizza to cool slightly, then slice into triangles, squares, or diamonds. We went with triangles. But, darlin', diamonds are a girl's best friend, and now that you've got this pretty appetizer pizza served up, everyone is going to want to be your bestie forever. The end. Just toss your hair back, soak in the love, and know you're worth it.

Recipe Summary

  • 1 slice white bread, torn into small pieces
  • 1 clove garlic, minced
  • 3 tablespoons boiling water
  • 1 pound ground turkey
  • ½ medium red onion, chopped
  • ¼ cup dried cranberries, chopped
  • 2 ounces Brie cheese, cubed
  • 2 tablespoons tomato ketchup
  • 2 sprigs fresh rosemary, chopped
  • salt and pepper to taste

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Combine the white bread, garlic, and boiling water in a mixing bowl mash with a fork to combine. Add the turkey, red onion, cranberries, Brie, rosemary, ketchup, salt, and pepper mix thoroughly with your hands. Shape the mixture into 6 patties.

Cook under the preheated broiler until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

15 Festive Birthday Desserts That Aren't Cake

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Turkey Crepes Royale

Turkey Crepes Royale are simple to prepare crepes filled with turkey and vegetables in a creamy white wine and cheese sauce.

Turkey Crepes Royale

By Sue Lau | Palatable Pastime

This recipe has been stewing behind the scenes for a little while. It’s been a couple of months since I started getting hungry for crepes, as I sometimes do. When an event for using turkey leftovers for Sunday Supper came up, I originally wanted to do this recipe for that. But as time grew shorter, I was out of a couple of ingredients for this while my turkey was on hand, so I opted to do stuffed shells for that since I had a box of that pasta in the cabinet.

I still wanted crepes though. You know how it is once you get a craving for something that won’t go away? And this type recipe brings back memories of the 70’s and early 80’s when this kind of thing was more commonplace and sometimes we’d go to the Magic Pan restaurant chain and get crepes with one of those oriental mandarin salads on the side. Of course, you can still get crepes like these at French restaurants. I like to pop over to the Grand Finale restaurant in Glendale Ohio once in awhile for crepes, but I daresay they don’t really have any wine flavor in their sauce. Not to be picky or brag, but mine are better.

And as for the crepes themselves, this is not a “strictly French” version of crepes because of the baking powder. I put baking powder in my Swedish pancakes too. So if you are a deputy of the food police who wants nothing more than to cuff me….pffft. These crepes are just fine like they are without your permission. (laughs)

In fact these crepes are like the ones I use for breakfast and dessert crepes except I nixed the tiny bit of sugar in the batter to make them suitable for savory.

They are quite easy to whiz in the blender (and I do recommend whizzing them in the blender). And you can watch the video I did below to see how to cook them. You will see that they aren’t a problem at all. No fancy-pants crepe pan or electric crepe maker needed- just a little 6-inch nonstick skillet. No fancy turning equipment- I used a butter knife from the cutlery drawer. Why? Why not? It works. And it will work for you too.

Tomorrow I will be back for the start of the Twelve Days of Christmas Cookies which is a blogger event that runs from the 1st through the 12th. I have ten days of recipes planned, which is all the days except Saturday the 3rd when I am doing Sauerbraten for a charity event with Kita Roberts called Foodies for Foodbanks. If you could drop by to drop a buck or two into the kitty I would appreciate your holiday generosity. And on Sunday I will be posting again with the Sunday Supper Movement’s Eggnog event with my recipe for the Starbuck’s clone of Gingerbread Eggnog Latte. Just in time for the weather to cool off, right? I hope I don’t cause it to snow, not to be superstitious or anything but….stranger things have happened! So c’ya tomorrow- be there or be square, same Bat time, same Bat channel, or some such Batman verbiage.

Turkey Crepes Royale

  • Servings: 5-6
  • Time: 1hr 30mins
  • Difficulty: moderate

Crepe Ingredients:

  • 2 large eggs
  • 1 cup whole milk
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • pinch salt
  • 3 tablespoons melted butter, cooled
  • 2 cups chopped cooked turkey or chicken
  • 6 ounces chopped white mushrooms
  • 1/2 cup chopped onion
  • 1/2 cup frozen peas, thawed
  • 1 tablespoons butter
  • 1 tablespoon olive oil
  • 2 ounce jar diced pimiento
  • 1-1/2 teaspoons fresh thyme leaves
  • salt and black pepper
  • 1/2 cup dry white wine
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • salt and pepper
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon paprika
  • 2-1/2 cups whole milk
  • 1/2 cup dry white wine
  • 2 cups shredded Swiss cheese
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon paprika
  • fresh chives (optional garnish)
  1. CREPES:
  2. You can do this ahead of time to shorten the cooking hour place cooked crepes between wax paper sheets and refrigerate or freeze until needed. If you freeze them, they will need to thaw. The wax paper helps them peel away from each other easily.
  3. To make the crepe batter, place the eggs, milk, baking powder, salt and cooled down melted butter in a blender and pulse a few times.
  4. With the blender running on mix, add flour one fourth cup at a time through the top chute, and scrape down the sides of the blender after each addition until the batter is smooth.
  5. To cook crepes (refer to video if needed), add about 1/4 teaspoon butter to a small 6″ nonstick skillet and swirl to coat the bottom (it should just have a sheen).
  6. Heat skillet to med-low, and add 3 tablespoons of the crepe batter, immediately swirling pan until the batter spreads out and stops running.
  7. Allow crepe to cook 1-2 minutes as the edges begin to dry, loosen them from the sides of the pan with a butter knife gently run knife under crepe and peek- when it starts to brown, lift and flip the crepe with the butter knife.
  8. Cook to a count of 5 seconds and slice the crepe onto a plate. When it cools sufficiently (generally just before the next one is done), stack the crepes between squares of waxed paper. Refrigerate with plastic wrap over the whole bunch until needed.
  10. Heat the butter and oil in a skillet and saute the meat, mushrooms, and onion until vegetables soften stir in the peas, pimiento, thyme, salt, pepper, and wine and cook until wine dissipates remove from heat and set aside.
  11. SAUCE:
  12. Heat the butter in a skillet and stir in the flour, salt, pepper and nutmeg, mixing to form a roux.
  13. Add the milk and white wine, and cook, stirring until mixture thickens slightly and is reduced by about one third. Set aside.
  15. Preheat oven to 350°F.
  16. Place half of the sauce mixture in the bottom of an oblong casserole dish.
  17. Build crepes by placing about 3 tablespoons of the meat filling onto each and rolling up.
  18. Place crepes seam side down in the casserole dish repeat with all the crepes. (if you have couple extra crepes, save them for breakfast Like I did).
  19. Top crepes with the remaining sauce and then sprinkle with shredded Swiss cheese, nutmeg, extra nutmeg and paprika.
  20. Bake for 25 minutes or until cheese melts.

From the kitchen of

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Thanksgiving Cranberry Sauce

As Thanksgiving approaches, my favorite holiday, there comes that time where we all begin thinking about what to make for the family gathering. I say this is my favorite holiday for many reasons. For one, I cannot tell you how excited I get days in advance planning out the menu and compiling all of the ingredients, and the day of, waking up early, getting the bird prepped and in the oven, then doing the mise en place for the rest of the dishes. As I often like running the show for Thanksgiving, I understand that others like to contribute to the gathering, including my wife.

My wife surprised me a few years back with a bowl of cranberry sauce. She asked me to go to the store and pick up cans of cranberry sauce (yes, cans), mandarin oranges, and walnuts. She presented the dish at the table, and it was very good. That day, I never understood what she loved about cranberry sauce, especially from a can, but this is the day where you really start to understand what your family members enjoy, right? My father-in-law still loves the classic green bean casserole, my grandma-in-law was extremely aggressive about getting the turkey wing, and my mother-in-law simply loves a great salad.

So understanding that my wife loves the cranberry sauce, I figured I would twist it up a bit, and show her how you can rid of the canned cranberry sauce, and do it yourself. This super simple cranberry sauce is packed with fresh ingredients, making it something wonderful for the Thanksgiving table.

  • 12 oz bag of fresh cranberries
  • 1/4 cup of fresh blueberries
  • 1/4 cup of fresh raspberries
  • 1 cup of water
  • 1 cup of sugar
  • 1/2 lime, zest only

Begin by picking over your cranberries, removing any wilted or damaged ones. Rinse them to clean them off, along with the berries, and place in a sauce pan, with one cup of water and sugar. Bring to a simmer, then with a potato masher, lightly mash. You want some texture with the sauce, so don’t even consider mashing them like your creamy mashed potatoes.

Remove from the heat and let the mixture cool to room temperature. Add your lemon zest, mix, and place in the refrigerator, allowing for the sauce to thicken.

Packed with a great mixture of tartness and sweetness from the berries, this one will not only surprise your guests, but it will surprise you as well. Great the day of, but even better the following day (my favorite as well) for leftovers.

Blue Cheese-Cranberry Shortbreads with Cranberry-Onion Jam

8 ounces crumbled blue cheese, at room temperature

1/2 cup unsalted butter, at room temperature

1 1/2 cups all-purpose flour

1/2 cup Craisins, coarsely chopped

1 cup fresh or frozen cranberries

1/4 cup packed light brown sugar

1 teaspoon chopped fresh rosemary leaves

To make the shortbreads, combine cheese and butter in a food processor and process until creamy. In a small bowl. combine the flour, salt, and pepper. Add to cheese mixture, a little at a time, pulsing 4 to 5 times, or until mixture resembles

coarse meal. Add the Craisins and process just until moist clumps start to form. (If dough is not coming together to form clumps, add 1 tablespoon water

to dough and blend or process until moist clumps start to form.)

Transfer dough to large sheet of plastic wrap and knead gently until dough holds together. Shape dough into 5 x 2 1/2-inch log. Wrap in

plastic wrap and refrigerate 1 hour or up to 3 days.

To make the jam, in a large skillet over medium heat, melt the butter. Add onion and sauté for 15 to 18 minutes, or until onions are very tender.

Stir in remaining ingredients and increase heat to high. Bring mixture to a boil, and then reduce to medium and cook, stirring occasionally, for 20 to 30 minutes or until cranberries burst and mixture is thickened to consistency of soft jam. Set aside to cool.

Preheat oven to 325°F. Line 2 large baking sheets with parchment paper or silicone baking sheet. Remove dough from refrigerator and

unwrap. Slice into 1/4-inch-thick rounds. Place 2 inches apart on baking sheets and bake for 15 to 18 minutes, or until light golden brown. If baking both sheets at once, rotate halfway through baking time. Cool on wire racks. Serve the shortbread with a dollop of jam. MAKES 20 APPETIZERS


If you're a barbecue chicken fan, there's no reason you wouldn't enjoy turkey slathered in the stuff, too. For a quick and easy post-Turkey Day lunch, smear some low-sugar BBQ sauce (we like Stubb's Original Bar-B-Q Sauce) onto a whole wheat wrap and top with onions, tomato, avocado and sliced, leftover turkey. Speaking of BBQ sauce, familiarize yourself with these 25 Best and Worst Condiments.

30 Delicious Easter Appetizers That Are Gloriously Easy to Make

The first thing that your Easter dinner guests are going to taste is the appetizers, so you’ll want to make sure you’ve got some memorably delicious bites for them to snack on before the meal starts. The best way to begin your Easter feast is with one of these light and refreshing finger foods. The mark of a tasty appetizer is an empty vessel at the end of an event, so choose one of these top-rated party recipes and your guests will beg you for the recipe.

Cranberry Week

Once again it is time for Cranberry Week – now in it’s third year! It has become an autumn tradition with food bloggers to share our brightest and best recipes using this autumn fruit. Be sure to visit and see the newest recipes every day or follow via social media with #cranberryweek.

    from Our Good Life from Cindy’s Recipes and Writings
  • Cranberry Jalapeno Turkey Roll-Ups from Palatable Pastime from Culinary Adventures with Camilla from Cookaholic Wife from Caroline’s Cooking from Daily Dish Recipes from The Saucy Fig from Cooking For My Soul from A Day in the Life on the Farm

Cranberry Jalapeno Turkey Roll-Ups

  • Servings: 8
  • Time: 25mins
  • Difficulty: easy

Cranberry Jalapeno Cream Cheese Spread Ingredients:

(Yield one cup)

  • 4 ounces cream cheese (at room temperature)
  • 2 tablespoons jellied cranberry sauce
  • 2 tablespoons mayonnaise
  • 1 teaspoon Louisiana hot pepper sauce
  • 1/2 teaspoon ground jalapeno pepper
  • pinch salt

Roll-Ups Ingredients:

  • 8 flour tortillas
  • 1 cup dried sweetened cranberries, minced
  • 12 ounces thinly sliced roast turkey
  • 2 cups baby spinach leaves
  • plastic wrap
  1. Combine cream cheese spread ingredients in a food processor and puree until smooth.
  2. For each wrap, place a tortilla on a sheet of plastic wrap.
  3. Top with 2 tablespoons of cheese spread, 2 tablespoons minced dried cranberries, 1-1/2 ounces sliced turkey, and 1/4 cup baby spinach leaves.
  4. Roll each tortilla up tightly, then wrap the plastic around it and refrigerate until the wraps firm up.
  5. Slice into sections, like sushi, and serve.

From the kitchen of

Ground Beef vs. Ground Turkey in Cooking

Whether a recipe calls for turkey or ground beef, you can use them interchangeably. Just keep in mind that turkey is a lot milder in flavor so you really want to amp things up. This means that you should be sure to season your dish to taste when using ground turkey.

You should also know that ground turkey is naturally lower in fat than beef. So, I personally prefer to enjoy ground turkey in recipes that have broth, gravy, or other sauce.

Not interested in experimenting? No worries, all of the keto ground turkey recipes below taste great!

Here are a bunch of recipes that use leftover cranberry sauce:

Cranberry Oatmeal Bars

Cranberry Sauce Muffins

Cranberry Mustard Pretzel Dip

Brie, Pear and Cranberry Pizza Bread

Cranberry Meatballs

Cranberry Horseradish Pan-Fried Steak

Cranberry Sauce Smoothie

There are also some really fantastic ideas in the comment section below. Thank you to everyone who has already added their recipe or tip and thank you to advance to anyone else who adds something. I love that the comment section becomes an ongoing growing resource for people who visit this site. You guys are the best!

Oh, and on the off chance that you&rsquove been reading this and you actually don&rsquot have cranberry sauce in your fridge, here&rsquos my recipe for homemade cranberry orange sauce.

It&rsquos ridiculously easy to make and tastes so good. You&rsquoll definitely be wanting to use the leftovers in as many of the above ways as possible.

Christine :-)
Video by Leigh Olson. Article and photos by Christine Pittman.