Turkey, Broccoli and Cheddar Pastry Rolls

Turkey, Broccoli and Cheddar Pastry Rolls

There’s about a million reasons why we love these Turkey, Broccoli and Cheddar Pastry Rolls, but I’ll just share a couple with you now. They come together quickly, store well in the refrigerator, reheat even better in the toaster oven for school lunches and, according to Scarlett, “they’re the best thing she’s ever had!” Easy lunches are essential now that we’re in the thick of the holiday madness and this is the only one you’re gonna need. And, by the way, I’ve used these for dinner when I can’t cope with dinner so don’t be afraid to serve these along with some veggies and call it din din. Aren’t all these the best reasons? You know what you should also do? Make a double batch of these  so you’ve got lunches for the entire week? 

Photo by Ashely van der Laan

Turkey, Broccoli and Cheddar Pastry Rolls

Makes: 4 pastry rolls


  • 8 slices of roast turkey
  • 1/2 cup shaved cheddar cheese
  • 1/2 cup broccoli florets, grated 
  • 1 store bought puff pastry dough


Preheat the oven to 400. Prepare a baking sheet with parchment paper and set aside. 

Take your broccoli florets and place them in a food processor and process until they're the texture of rice. (You could also use a cheese grater.) Set aside.

On a clean, lightly floured surface, roll out your pastry dough until it's 1/8 inch thick square and then cut four equal squares. Give each square one quarter turn so you have a diamond shape and place two pieces of turkey across the center. Sprinkle with the broccoli bits and then cover with cheese. (You want the cheese to melt and seal in the broccoli rice so it doesn't spill out.) Fold the bottom point of the diamond over the stuffing and then roll towards the top. Place the roll seam-side down on the prepared baking sheet. Continue process until all the rolls are complete. Brush each pastry with about a 1/2 teaspoon of milk and bake until pastry is golden brown and cheese is melted, about 12 to 15 minutes. 

Remove from the oven and allow to cool a few minutes. Store in an airtight container in the refrigerator for up to 1 week. 


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