by Kat Robinson
The ideas and recipes are flowing in. Norma Bates contributes Thanksgiving Pizza to the mix. It appears to be a delightful, quick-and-easy application.
Meanwhile, Linda Stutesman with the Midwest Dairy Council has dreamed up a Turkey and Cheddar Roll... it's made from puff pastry and has apples in it. Sounds good to me.
Feel free to send your post-Thanksgiving recipe to firstname.lastname@example.org if you're willing to share. Photos are fantastic, too. Recipes on the jump.
Prep time: 20 minutes
Cook time: 20 minutes
1 Boboli pizza crust
1/3 cup mayonnaise
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
2 Tbsp. Dijon mustard
2 cups cubed cooked turkey leftovers
1-1/2 cups shredded Muenster cheese
6 slices bacon, cooked crisp and crumbled
2 tomatoes, chopped and seeded
1-1/4 cups shredded Swiss cheese
1/4 cup grated Parmesan cheese
Don’t prebake Boboli crust.
In small bowl, combine mayonnaise, basil, thyme, pepper, and mustard and mix well. Stir in turkey, then spread crust with this mixture. Top with remaining ingredients in order. Bake at 425 degrees for 10-15 minutes until crust is golden brown and cheese is melted. 6 servings.
Turkey and Cheddar Roll
Preparation Time: 7 minutes
Cook Time: 30 minutes
•1 sheet frozen puff pastry, thawed slightly
•4 to 6 slices of leftover or deli turkey
•½ Granny Smith apple, peeled and thinly sliced
•½ cup shredded sharp cheddar cheese
•1 tablespoon butter, melted
Preheat oven to 350°F. Unfold puff pastry onto a cookie sheet or jellyroll pan. Lay pieces of meat on pastry followed by the apple, and put some cheddar cheese on it. Leave a bit of the edge uncovered. Roll pastry into a log, and finish with seam side down on cookie sheet. Pinch seam and ends to seal. Brush with melted butter. Place in oven, and bake at 350°F for 30 minutes or until top is golden and cheese is melted. Allow to cool slightly (3 to 4 minutes), and slice with a serrated knife. Eat immediately.