Happy day after Thanksgiving everyone! I hope that you all had a great Thanksgiving, and for you Black Friday-ers, I hope you had some productive shopping last night and this morning.
Thinking about all of the yummy leftovers we have after Thanksgiving – Kate, Jen & I decided to share some fun and different recipes for using what you have without having to eat Thanksgiving dinner over and over again for the next several days.
We tried this one last year after Thanksgiving, and just had it again for lunch the day after. I think my Mom had caught a glimpse of it on a commercial around Thanksgiving time, and thought to write the recipe name down. My husband made it for us, and it was a hit! It comes from Pillsbury and is a great (and different) way to use some leftover turkey. It has a nice, light flavor – which is perfect after a heavy Thanksgiving meal.You can double it and put it on a cookie sheet if you need more of a meal.
Pesto Turkey Squares
- 1 can (8 oz.) refrigerated crescent rolls -OR- just use half of a favorite pizza crust recipe
- 1/4 c. basil pesto
- 1/2-1 c. cooked turkey (or, can substitute w/ chicken)
- 1-1/4 c. shredded Italian cheese blend (5 oz.)
- 2 medium plum (Roma) tomatoes, thinly sliced
1. Preheat oven to 375 degrees.
2. Unroll dough and place in bottom of greased 9×13 pan. Press over bottom and 1/2″ up sides of pan to form the crust. Make sure you press the perforations together too to seal the dough all over.
3. Spread pesto over the crust. Layer with turkey, then 1 c. of the cheese, then sliced tomatoes, and top with the remaining 1/4 c. cheese.
4. Bake for 12-15 minutes. Cut into squares and ENJOY!!