Good Cook Leftover Recipe #52
My recipe for Turkey and Bacon Club Crescent Ring is based on one I learned from attending those home kitchen product parties. Their recipe was called something like Chicken Club Ring. I’ve made modifications to it for years. The original recipe called for the use of mayo. If you’ve read my recipes in the past, you maybe aware that I do all that I can to avoid the use of mayo, sandwich spread, and other similar products. I can’t even handle the smell of that stuff!
Instead of using the stuff that bothers me so much, I use Cream of Chicken in its place. The original recipe also used canned chicken. I do use it when I have it on hand, but also use fresh, deboned and chopped chicken as well. So, I decided that I could just as easily replace the chicken with chopped turkey instead. Woo Hoo! Another great use for leftover Thanksgiving or Christmas turkey.
Since it’s only my daughter and I, I make the full batch of wet ingredients for this Turkey and Bacon Club Crescent Ring. Then I freeze half of the wet mixture to use another time. However, we only use one can of the Crescent Rolls. If you have four or more to feed, you’ll want to use both cans of crescent rolls.
Although I used my fabulous new Roasting Pan from Good Cook, to test out the nonstick surface, I typically cook this on a stone. I have to say that I was extremely impressed with how easily it released from the pan. I only used a lifting tool to guide it onto a plate. I didn’t use any type of spray on the pan and the ring slid off without much effort. This is rarely the case when I cook my rings on a stone. While I use a pizza cutter to slice my ring, I won’t use it on the pan because it can ruin the finish.
If feeding the ring to a younger child, I would suggest letting it cool thoroughly and then letting them pick it up and eat it like a sandwich. This makes an awesome meal to go for the entire family if allowed to cool and eaten like a sandwich with your hands.
- 1 can Cream of Chicken Soup
- 2 tablespoons Dijon mustard
- ½ to ⅓ small Purple Onion, finely chopped
- 2 cups finely chopped Turkey or Chicken
- 4-6 slices Bacon, crisply cooked, chopped
- 1 cup finely shredded Colby Jack cheese
- 2 (8 ounce) packages refrigerated Crescent Rolls
- Preheat oven to 375°F.
- Remove bones, skin, and other inedible sections from turkey or chicken.
- Finely chop deboned turkey.
- The bacon is easily crumbled if placed in a plastic storage bag first.
- Place all ingredients in a mixing bowl. Keeping them separated helps to make sure no ingredients are forgotten. I forgot the cheese originally, but remembered it because of this step!
- Combine all ingredients together. Set aside.
- Unroll crescent rolls. These pictures show dough from one can.
- Lay four triangles out so that they form a square opening in the center of the dough.
- Overlap the other four triangles on top of the bottom layer so that the new layer also forms a square in the center, but turned overlap the corners of the original layers.
- If making the full recipe, the bottom layer will have eight crescent rolls and the top layer will have eight crescent rolls. Two smaller rings could also be made following my pictures.
- Scoop the turkey/chicken mixture evenly onto widest end of each triangle.
- Bring the points of triangle up over filling, to the inside of the ring. Any extra dough can be tucked under wide ends of dough at center or ring or flipped backward to cover any exposed filling.
- Bake according to directions on crescent rolls, around 20 to 25 minutes or until deep golden brown.
- Remove from oven, immediately sprinkle with additional cheese, if desired.
Looking for more ways to use up those Thanksgiving leftovers? Take a look at these recipes from some of the other great Good Cook Kitchen Experts.