Turkey Party Rolls with Swiss and Honey Mustard Glaze
These easy roll-ups made with deli turkey, thinly-sliced cheese, and buttery crescent roll dough make a quick, easy, and popular holiday appetizer or game day snack. The sweet tang of a honey mustard glaze doubles as dipping sauce for extra points.
Servings: 12 rolls
Calories: 125kcal
Ingredients
For the Rolls
- 1 tube crescent roll dough
- 6-8 ounces thinly-sliced turkey breast
- 6-8 slices thinly-sliced cheese Swiss, Gouda, or another favorite
For the Glaze
- 1/4 cup honey
- 1/4 cup Greek yogurt
- 1/4 cup whole grain or Dijon mustard
- 2 teaspoons distilled white vinegar
- 1/8-1/4 teaspoon cayenne pepper
Instructions
- Preheat oven to 375°F. Lightly coat a small baking pan with cooking spray and set aside.
- To make the honey mustard glaze, combine all ingredients in a medium bowl or liquid measuring cup. Whisk to blend, sample and adjust seasonings to taste, then set aside.1/4 cup honey, 1/4 cup Greek yogurt, 1/4 cup whole grain or Dijon mustard, 2 teaspoons distilled white vinegar, 1/8-1/4 teaspoon cayenne pepper
- Unroll the crescent dough and and stretch into an approximately 10x15-inch rectangle, lightly pressing the seams together to form a sheet.1 tube crescent roll dough
- Top the crescent roll sheet with an even layer of turkey, followed by the cheese.6-8 ounces thinly-sliced turkey breast, 6-8 slices thinly-sliced cheese
- Starting on the long side, roll the dough up into a tight log. Pinch the seam together and use a sharp knife to cut into 12 equal rolls. Arrange evenly in the pan and brush or drizzle 1-2 teaspoons of the honey mustard glaze over each roll. Resist the temptation to add a lot more glaze at this point; too much will make the rolls soggy and prevent crisp edges as they bake.
- Bake uncovered for 18-20 minutes, until the tops are golden brown and the dough is fully baked through. Serve warm with the rest of the glaze as a dipping sauce. Enjoy!
Video
Notes
- Thinly-sliced is best. For easy rolling, both the turkey and the cheese need to be sliced very thin, so getting them from the deli counter or from pre-packaged thinly-sliced selections is usually easiest.
- Adjust glaze to taste. Sample and add more honey for extra sweetness, more mustard for extra tang, more vinegar (just a drop!) for extra punch, more cayenne (just a pinch!) for extra heat, etc.
- Favorite pan. The glass baking dish shown here is relatively small, approximately 8×6 inches. It’s a somewhat unusual size that I’ve happily discovered is absolutely perfect for this recipe and lots of other baked appetizers, dips, marinated shrimp and meats, and a surprising variety of other kitchen tasks.
- Keep them warm. If these rolls are done a little ahead of serving time, I find they keep well under foil for 10-15 minutes, or in an oven or warming drawer set around 200°F for up to an hour.
- Prep them ahead. To make these rolls ahead of time, assemble the rolls through the slicing and arranging step, then tightly wrap in aluminum foil and refrigerate until ready to bake. Remove from the fridge, brush with the glaze, and bake as directed. The glaze can also be made ahead and stored in the fridge.
- Re-Use the Glaze: Any leftover honey mustard sauce also makes a fantastic dipping sauce for chicken tenders, marinade for chicken breasts or other meats, or salad dressing.
- Glaze Recipe: Adapted from Pinch of Yum.
Nutrition
Serving: 1roll | Calories: 125kcal | Carbohydrates: 8g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 418mg | Potassium: 134mg | Sugar: 6g | Vitamin A: 130IU | Vitamin C: 0.1mg | Calcium: 149mg | Iron: 0.3mg