Thursday, November 10
Only two more weeks until Thanksgiving. Do you have your menu all planned out? The menu part is a piece of cake to me. I like the same dishes each and every year, but it's the leftovers that I make a plan for. I love to find new ways to use up all that extra turkey.
These Turkey and Cheese stuffed rolls are a really delicious way to use up some of that turkey and by coating the rolls in Parmesan cheese and ranch mix, they instantly become a favorite of both adults and kids. You are only a few short steps and six ingredients away from a warm and cheesy and totally comforting roll. These are great, because you can grab them and go. You really don't need a plate or any utensils to eat them. You can also use chopped chicken or ham, if you prefer and feel free to switch up the flavor of cheese.
Let me show you how easy they are to make. . .
First, get all of your ingredients ready. I like to thaw my rolls in the refrigerator overnight, that way they are ready to go in the morning. You will also need some chopped leftover turkey (or ham or chicken), some shredded cheese, melted butter, Parmesan cheese and ranch mix.
Spray a large sheet pan with cooking spray. Flatten each roll into a circle and place 1-2 inches apart on your sheet pan. Top each roll with shredded cheese. I used Cheddar, but you can really use any flavor your family likes. 
Then, top each roll with the chopped turkey.
Pull up edges of roll to form a ball and pinch together to seal.
Dip each roll into melted butter and then into the Parmesan/ranch mixture. Place seam-side down into a greased 9x13-inch baking pan.
Cover with plastic wrap and allow to rise until doubled in size.
Bake in preheated oven until golden brown. Serve.
I am sharing this amazing RECIPE over at Rhodes Kids Baking Blog today. Click HERE to get this delicious RECIPE.
This post is sponsored by Rhodes Bread. All opinions are my own and I have always been a fan of Rhodes Rolls. Thanks for allowing me to work with the brands that I love.
