I love me a good appetizer and this one is definitely good. Nay, great. I was honestly surprised by how much I liked it. Out of pure shame, I’m not going to tell you how many I ate, but let’s just say it was more than seven and less than nine. 😉 I’m tellin’ ya…I don’t know what I would do without my Pilsbury Cookbook. I’ve found so many good things in there! Glad I can share these Turkey Cranberry Appetizers with you.
Turkey Cranberry Appetizers
Ingredients
- 2 8 oz cans refrigerated crescent rolls
- 8 oz. sliced turkey
- 1/3 cup dried cranberries sweetened
- 1 & 1/2 cup Swiss cheese, shredded
- 1 Tbsp. salted butter melted
- 1 clove garlic minced
- 1 tsp. dried rosemary leaves minced
Instructions
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Preheat oven to 350°F.
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Line a large cookie sheet with wax paper.
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Unroll 1 can of dough onto cookie sheet. Press into 12x8 inch rectangle, sealing perforations.
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Evenly spread the turkey, cranberries, and cheese to within 1/4 inch of edges.
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Unroll the second can of crescent rolls onto another large piece of wax paper.
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Press into 10x8 inch rectangle, sealing perforations.
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Cut into 10 (8 inch) strips, separating so strips are 1/4 inch apart.
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While holding wax paper, flip the cut dough pieces over onto the previously prepared dough with turkey, cranberries, and cheese.
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Remove the wax paper and tuck the ends of the strips under the bottom layer of dough.
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Brush melted butter over the edges and strips of dough.
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Top with garlic and rosemary.
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Bake 25-30 minutes or until edges are golden brown and center is set.
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Cut into 6 rows by 4 rows, then cut each square in half diagonally.
These look great, thanks for sharing… pinned!
I love turkey but I’ve never prepared it like you did. I am sure making this on saturday, it looks divine 🙂
I love these, how unusual:) Pinning!! Now following via Facebook, Twitter and GFC:) I will be back tomorrow for the party:)
these look incredible!! my mouth is watering!
Ohhh, I hate being the one that doesn’t get it. This looks so incredibly good but I don’t understand the strips of dough. You lay the first sheet of dough in the pan and layer with the turkey, cranberries and cheese….then I lose it. I don’t understand why you don’t form the second layer of dough into the correct shape and lay it over the top and seal the edges. I can’t figure out why or how you are making strips. Is it latticed with parts open? Please help–this looks so great!!
Right there with you Colleen. I want to try this too. It looks SO good.
Yeah, I didn’t get the strips thing, either, so I just put the top layer on top and then cut it later.
Yeah, I didn’t get the strip thing, either, so I just put the whole top layer on top and cut it into strips later!
Need directions with pictures of the strip thing. If you leave 1/4″, is it leaving an open area, like lattic? Why? How does that form the triangles? Please rewrite if possible. Many thanks.
Having trouble understanding the directions. Is there a video??
The directions call for us to cut the second (top) layer into strips.. I actually make 12 strips. I don’t flip it onto the cheese layer though, I lay the strips by hand leaving a small space between each (straight even lines) not lattice.. Not basketweave. Tuck edges under. Bake. Cool. . THEN.. Cut into squares first, cut each square in half on the diagonal to get a wedge (triangle) shape.
I have made this several times for parties and it’s wonderful and enjoyed by all.
Thank You to the contributor.
This is delicious! Serve it immediately from the oven. Keep the folded over edges as thin as possible to make the turkey/Swiss/cranberry filling the star. We had the whole tart left over from the night before, baked it, and served it for a light dinner with a fresh green salad. Yummy good.