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

Ingredients

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

Method

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. 

 

You might also like

Fruits

Baked French Toast with Apples and Cinnamon Syrup

Most Sunday mornings are the same at our place. Ben and I rock-paper-scissors for who gets to sleep in, the kids get a luxurious dose of morning cartoons and eventually

Dairy

Easiest Mushroom Quiche

My friend Heidi (honestly, I’m going to be doing some cooking here, too, not just telling you about things Heidi makes!) knows I have a thing for nostalgic, fifties-inspired food.

Lunch

Faux Pho

After last year’s epic winter, I’m bracing myself. Turning the corner into November signals the oncoming fun of the holidays, but also the time of lost mittens, being stuck inside

0 Comments

No Comments Yet!

You can be first to comment this post!

Leave a Reply