It's Sunday, October 26th, and I'm writing this from Casablanca, Morocco. Even though I'm thousands of miles from my home in Austin, Texas, my mind is 100% in holiday planning mode. Thanksgiving is just around the corner! And while I love the main event, my real culinary challenge is always the day after. How do you make the leftovers feel exciting again?
This recipe for Thanksgiving Leftover Crescent Rolls is my family's all-time favorite "day after" brunch. It's the ultimate comfort food hack, taking all the best parts of the feast-the juicy turkey, the savory stuffing, the creamy mashed potatoes, and the tart cranberry sauce-and wrapping them all up in a flaky, buttery crescent roll. It's the entire Thanksgiving plate in one perfect, handheld bite.
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The secret is all in the layering order! You must spread the mashed potatoes down on the dough first. I tested this multiple ways, and the potatoes act as a perfect, creamy "barrier," preventing the stuffing and turkey juices from making the delicate crescent dough soggy. It's the key to a roll that's flaky and golden, not mushy.
The Ultimate "Day After" Brunch
This is the recipe you'll be thanking yourself for saving. It's the perfect, low-effort, high-reward meal for a lazy Black Friday. Using a can of refrigerated crescent dough is the ultimate shortcut, and the seasoned, buttery poppy-seed topping makes these feel so much more special than just "leftovers." They bake up in about 15 minutes, filling the house with that amazing, savory Thanksgiving aroma all over again.
Why You'll Love This Recipe
- Uses ALL The Leftovers: This is the perfect "all-in-one" recipe to use up your turkey, stuffing, mashed potatoes, and cranberry sauce.
- Ready in 25 Minutes: Since everything is already cooked, this is a 10-minute assembly job and a 15-minute bake. It's incredibly fast!
- Perfectly Handheld: It's a fun, kid-friendly, no-fork-required way to enjoy the feast all over again.
- The Perfect Flavour Combo: You get savory, sweet, tart, and salty all in one warm, flaky, buttery bite.
Ingredients
Here's what you'll need to transform your leftovers. For the full list with precise measurements, see the recipe card at the end of the post!
The Leftover Staples
- Turkey: ½ pound of leftover Thanksgiving turkey, shredded or finely chopped.
- Mashed Potatoes: ½ cup of leftover mashed potatoes. Creamy ones work best!
- Stuffing: 1 cup of leftover stuffing. Any kind (cornbread, herb, etc.) works.
- Cranberry Sauce: ½ cup of leftover cranberry sauce (whole berry or jellied), plus more for dipping.
From the Pantry
- Crescent Rolls: One 8-ounce can of refrigerated crescent roll dough (like Pillsbury).
- Butter: 2 tablespoons of unsalted butter, melted.
- Toppings: Poppy seeds and dried parsley for the buttery topping.
How to Make Thanksgiving Leftover Crescent Rolls
This is all about assembly. The hard work (all that Thanksgiving cooking!) is already done.
Step 1: Preheat and Unroll
First, I preheat my oven to 350°F (175°C). I line a large baking sheet with parchment paper to catch any potential buttery drips and prevent sticking. I unroll the can of crescent dough and separate the 8 triangles.
Step 2: Layer the Leftovers
This is the key! I work with one triangle at a time.
- Potatoes First: I spread a thin, even layer of mashed potatoes on the crescent roll. This is my "moisture barrier."
- Turkey: I add a small amount of the shredded turkey on top of the potatoes.
- Stuffing: I add a small spoonful of stuffing.
- Cranberry: I finish with a tiny dollop (about a teaspoon) of cranberry sauce.
Step 3: Roll and Top
I carefully roll the crescent rolls up, starting from the wide end and rolling toward the point. I place them on the parchment-lined baking sheet.
In a small bowl, I melt the butter and mix in the poppy seeds and dried parsley. I use a pastry brush to brush this seasoned butter mixture all over the tops of each crescent roll.
Step 4: Bake to Golden Perfection
I bake for 12-15 minutes, or until the rolls are a deep, beautiful golden brown and puffed up. I serve them immediately, while they're hot and the filling is warm.
Common Mistakes to Avoid
- Overstuffing the Rolls: This is the #1 mistake. The crescent dough triangles are small, and it's tempting to pile them high. If you overstuff them, the filling will explode out the sides, and they won't seal or roll properly. A thin layer of each ingredient is all you need!
- Skipping the Butter Topping: Don't skip the butter and poppy seed topping! This step is what makes them look and taste like a truly special pastry, not just leftovers rolled in dough. It adds flavour, a golden crust, and a nice, subtle crunch.
- Forgetting the Parchment Paper: A little bit of filling or butter will probably leak. Lining your baking sheet with parchment paper makes cleanup a non-issue.
Tips and Tricks for Success
- Work with Cold Leftovers: It is much easier to spread and layer cold mashed potatoes and stuffing than it is to work with warm, gummy leftovers.
- The Layering Order: I'll say it again: Mashed Potatoes First! This creamy layer locks in the moisture from the other ingredients and keeps the bottom of the crescent roll from getting soggy.
- Seal the Edges (Optional): If you're worried about leakage, you can gently pinch the seams of the crescent dough on the sides before rolling, but I find a tight roll is usually enough.
- Watch the Bake Time: Crescent rolls cook fast! Keep an eye on them. You want them deep golden brown, not pale, but they can burn quickly.
Variations
This recipe is the ultimate "use-what-you-got" meal!
- Add Cheese: This is my favorite variation! Tuck a small pinch of shredded cheddar, Swiss, or provolone cheese in with the turkey.
- Use Ham: This works just as beautifully with leftover holiday ham instead of turkey.
- Gravy Dippers: Skip the cranberry sauce inside the roll and serve these hot with a side of warm leftover gravy for dipping. It's incredible!
- "Everything Bagel" Topping: Swap the poppy seeds and parsley for 1 tablespoon of Everything Bagel seasoning in the melted butter.
How to Serve
These are the perfect Thanksgiving weekend food!
- I love serving them as the main event for a Black Friday brunch or lunch.
- They are the ultimate appetizer for watching the holiday weekend football games.
- Serve them with a side of extra warm leftover gravy or cranberry sauce for dipping.
Make Ahead and Storage
- Make Ahead: These are best baked fresh, but you can assemble the rolls (Steps 1-3, before brushing with butter) on the baking sheet, cover them tightly with plastic wrap, and refrigerate them for up to 4 hours before baking.
- Storage: Store baked leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: The best way to reheat and keep them crispy is in an air fryer at 350°F (175°C) for 3-4 minutes. You can also reheat them on a baking sheet in a 375°F (190°C) oven for 5-8 minutes. (Microwaving is not recommended as it will make the crescent dough soft and chewy).
Recipe Notes / What I Learned
This recipe is all about managing ratios. It might seem like a tiny amount of each leftover on the small triangle of dough, but you have to trust it. When it bakes, the dough puffs up, and the filling melts together into the perfect, savory, handheld bite. Less is definitely more when stuffing!
Nutrition Snapshot
Estimated Nutrition Per Roll (⅛ of recipe): ~230 calories · 10g protein · 28g carbs · 10g fat (This is a very rough approximation and depends entirely on the ingredients of your specific leftovers.)
Thanksgiving Leftover Crescent Rolls
Equipment
- Baking sheet
- Parchment paper
- Small bowl for butter mixture
- Pastry brush
Ingredients
Group: Rolls
- 8 refrigerated crescent rolls 1 can of dough
- ½ pound leftover turkey chopped or shredded
- ½ cup leftover mashed potatoes
- 1 cup leftover stuffing
- ½ cup leftover cranberry sauce plus more for dipping
Group: Topping
- 2 tablespoons butter
- 1 teaspoon poppy seeds
- ½ teaspoon dried parsley
Instructions
- Preheat your oven to 350 degrees.
- Unroll and separate your crescent rolls into triangles.
- Evenly spread the mashed potatoes on each crescent roll.
- Next evenly divide the turkey between the crescent rolls.
- Divide the stuffing between the crescent rolls.
- Divide the cranberry sauce between the rolls.
- Roll the crescent rolls up and place on a parchment lined baking sheet.
- Melt your butter and mix in the poppy seeds and dried parsley.
- Brush the butter mixture onto each crescent.
- Bake for 12-15 minutes or until golden brown.
- Serve with cranberry sauce or leftover gravy for dipping.
Nutrition
FAQs
Can I make these with puff pastry?
I wouldn't recommend it. Puff pastry is much flakier and will create a different, flatter texture. Canned crescent roll dough has a unique, soft, and fluffy quality that's perfect for this recipe.
Can I add leftover green bean casserole?
I'd be careful with "wet" leftovers. If you use green bean casserole, make sure to drain it very well and use only a tiny spoonful, or it will definitely make the dough soggy.
Can I make my own dough?
You could, but the entire point of this recipe is that it's a fast shortcut for using leftovers! If you have a homemade crescent roll dough, it would surely be delicious, but a canned crescent roll (like Pillsbury) is the key to making this a 15-minute bake.
