- 2 pkg. Crescent rolls
- 1 1/2 to 2 C fine diced cooked turkey*
- 1 1/2 to 2 C fine cubed or shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 soup can of white wine or milk
Combine soups with wine OR milk and mix until smooth. Pour about half into an oblong baking dish.
Combine turkey and cheese and set aside.
Separate crescent rolls into triangles and very carefully stretch the wide end slightly, being careful to not tear the dough.
Place 3-4 T of cheese and turkey mix on the wide end and roll up each one, beginning at the wide end.
Place roll ups on the soup in the casserole, seam side down, single layer.
Pour remaining soup mix between and around the roll ups.
Bake in a pre heated 375 F oven 30 -45 minutes. Garnish with grated cheese for the last 10 minutes of baking time.
This has been a favorite in my family for 30 years. I once prepared this for a group of 40 and there was not one roll up left. It is really good with buttered broccoli and carrots and an apple/celery salad for that touch of sweet. My family always enjoys a nice turkey dinner, but also makes certain that turkey roll ups are expected in short order.
*At other times of the year, I use cooked chicken breasts.
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