Cranberry Turkey Bakes

A great way to roll all the flavors of the fall season into on little sandwich.

  • 12.5 oz. canned Turkey, drained and flaked
  • 1 ¼ cups Freeze Dried Monterey Jack Cheese
  • ½ teaspoon Celery Salt
  • 1 ½ Tablespoons Parsley
  • ½ Tablespoons Ground Mustard
  • ⅔ cup Mayonnaise
  • ½ teaspoon Pepper
  • ⅔ cup Dried Cranberries
  • ½ recipe French Bread (enough for one loaf bread)
Preheat oven to 375 degrees. Place cheese in a bowl and cover with water to hydrate completely. Drain excess water.

Combine turkey, cheese, celery salt, cranberries, parsley, mayo, mustard, and pepper. Mix well.

Cut bread dough into 16 pieces. Roll each piece in a 4-6 inch circle. Place a heaping Tablespoon of filling in center of each circle. Fold and pinch edges together over the filling. Place on a cookie sheet with sealed edges down. Cut an X shape on top of each bake. Let bakes rise about 20 minutes.

Bake 25-30 minutes or until golden brown.

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