I took a blogging break this weekend to focus on our family's Thanksgiving celebrations (for my international readers, yesterday was Thanksgiving Day here in Canada). So now that I'm back - with a fridge full of leftover turkey - I thought it would be fitting to share this quick recipe. It's a fantastic way to use leftover turkey to make a lunch dish that looks much fancier than your standard turkey sandwich. If you don't happen to have a post-holiday stash of leftover turkey, you can use leftover ham or roast chicken in place of the turkey (or even a couple cans of tuna). These pinwheels also make a satisfying light supper with some soup and salad on the side.
1/3 of a recipe (1 loaf's worth) whole wheat refrigerator bread dough
2 cups chopped leftover turkey
1/2 a medium onion, finely chopped
1/2 a red pepper, diced
1/4 cup mayonnaise
2 tbsp Parmesan cheese
1/2 tsp basil
1/2 tsp oregano
1/4 tsp salt
1/4 tsp pepper
1/2-3/4 cup grated cheese (mozzarella, Swiss or cheddar)
Instructions:On a lightly floured surface, roll out the bread dough to a 15"x12" rectangle. In a medium bowl, combine remaining ingredients. Spread turkey mixture evenly over the bread dough. Starting with the long side, roll up tightly, jelly-roll style, pinching the end slightly to seal. Put log seam side down and slice into 12 pieces (I find a serrated knife works best for this). Place slices on parchment covered baking sheets, leaving about 1-2 inches between them. Cover with a clean tea towel and let rise for about 30 minutes. Bake at 375F for 15-20 minutes or until golden brown.
I shared this recipe at Tasty Tuesday, the GCC Recipe Swap and Friday Favorites.