Thanksgiving Crescent Dough Bombs
These Thanksgiving Crescent Dough Bombs are the perfect baked lunch or appetizer recipe to use up leftover turkey, stuffing, cranberry sauce, and sweet potato casserole.
Servings: 16 crescent bombs
- 24 ounces crescent roll dough Pillsbury Grands XL Crescent Rolls (12 ounces each, 2 cans)
- 3/4 cup turkey
- 3/4 cup sweet potato casserole
- 3/4 cup cranberry sauce
- 3/4 cup stuffing
Preheat oven to 350 degrees Fahrenheit.
Unwrap each can of crescent roll dough and lay them over the open slots of each muffin tin.
Once they are all laid out (there may be some empty slots and that is ok) it is time to start adding the fillings.
You want to add about a tablespoon of each filling (4 total) to each crescent dough roll.
Once all the fillings are in, it is time to wrap them.
To wrap, bring over the two larger triangle ends, and then the longer piece. These do not need to be perfectly closed and will bake up fine. Watch the video above to see my technique.
Bake for 13-14 minutes. Each crescent will be slightly (not deeply) golden brown.
Nutritional values may differ and are meant to be a guide.
You may substitute any Thanksgiving leftovers you may have inside such as regular potatoes, olives, and pickles, etc.
You do not need to grease the pans.
You may serve these with warm turkey gravy which complements them well.
These can be frozen, and are best warmed in the toaster oven for 5 minutes at 350. You can also microwave them, but they really are best the same day.
Serving: 1bomb | Calories: 204cal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 392mg | Potassium: 83mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2557IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg