Flaky Ham and Turkey Sandwich Slices

 From: Pillsbury Annual Cookbook 2007

Ingredients:

• 1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box
• 2 tsp yellow mustard
• 1/2 lb sliced cooked turkey
• 1 cup shredded Cheddar cheese
• 2 small plum tomatoes, thinly sliced
• 1/2 lb sliced cooked ham

Heat oven to 425 degrees. Remove pie crusts from pouches; place crusts flat on work surface (after they've been softened). Brush each crust with 1 tsp mustard to within 1/2 inch of edge.

Layer turkey, cheese, tomato slices and ham in 4 1/2-inch-wide strip down center of each crust to within 1 inch of top and bottom of edges. Fold top and bottom edges up onto filling. Bring both sides up over filling, meeting in center; press crust edges together forming 1/2-inch-high seam to seal. Place on ungreased cookie sheet. Cut 3 or 4 slits in the top crust of each to allow steam to escape.

Bake 20-25 minutes or until golden brown. Cool 5 minutes. Cut each roll into 8 slices; serve warm.

Verdict:

Thumbs up! I love a hot sandwich, so this had a great flavor combo and hit the spot.

What I did differently or would do differently the next time:

Honestly, I would love this with a croissant crust instead if I did this again. Also, reading is vital. I did NOT soften my pie crusts and the first one I cooked broke all to pieces because of this! Hah! Definitely let the pie crust soften so it is more pliable when you are layering.

Also, for some reason, my brain could not comprehend these directions. Let me give it to you in layman's terms: lay out your pie crust. Slather it with a little mustard. In the middle, lay down some turkey, then cheese on top, then tomatoes on top, then ham on top. Then fold the top and bottom inwards, and then pull over the left and right sides into the middle like a burrito. Boom.

I also love that you can easily vary the ingredients. The next day, I had one pie crust left, so I made another one with avocado mayo, and I added onions. Chefs kiss!

Cranberry-Turkey Quesadillas

 From: Pillsbury Annual Recipes 2007 cookbook

Ingredients:

• 1 package burrito tortillas
• 3 cups shredded pepper Jack cheese (12 oz)
• 6 oz smoked cooked turkey, chopped
• 1/2 cup sweetened dried cranberries
• 2 Tbsp butter, melted
• 1 Tbsp chopped fresh parsley

Heat oven to 400 degrees. On ungreased large cookie sheet, place 4 of the tortillas. Sprinkle 1/2 cup of the cheese over each tortilla. Top each evenly with turkey and cranberries. Sprinkle 1/4 cup remaining cheese over each. Top with remaining tortillas.

In small bowl, milk melted butter and parsley. Brush butter mixture over tops of filled tortillas. Bake 6 to 8 minutes or until cheese is melted and edges begin to turn light golden brown. Cut into wedges; serve warm.

Verdict: Thumbs up! Oh man... these were so tasty! What a great combination of flavors! What I did differently: Well, as I was typing this recipe up, I realized I never brushed the tops with the butter and parsley mixture! Hah! I'm sure that would have been good, but these were great anyway. I also made some of them with mozzarella cheese in case the Bible study girls didn't care for spicy foods.

Minestrone with Turkey

From: Taste of Home

Ingredients:
1 medium onion, chopped
1 medium carrot, sliced
1 celery rib, sliced
1 garlic clove, minced
1 Tbsp olive oil
4 cups chicken broth or turkey stock
1 can diced tomatoes, undrained
2/3 cup frozen peas, corn and cut green beans, thawed
1/2 cup uncooked elbow macaroni
1 tsp salt
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp pepper
1 bay leaf
1 cup cubed cooked turkey
1 small zucchini, halved lengthwise and cut into slices
1/4 cup grated Parmesan cheese

In a Dutch oven, saute the onion, carrot, celery and garlic in oil until tender. Add the broth, vegetables, macaroni and seasonings.

Bring to a boil. Reduce heat, simmer, uncovered for 5 minutes. Add turkey and zucchini; cook until zucchini is tender-crisp. Discard bay leaf. Serve with Parmesan cheese.

What I did differently from the recipe:
I used two carrots instead of one, 2 cups of chicken broth and 1 cup water instead of 4 cups of chicken broth, and ham instead of turkey because we had ham in the fridge already.

What I'll do differently next time:
Nothing. If I have turkey I'll use it but the ham worked too!

Verdict:
Thumbs up! This was such an easy recipe and really good with Parmesan cheese added on top. I don't have a final picture but trust me, it was delicious!

Printable version:

Ingredients:
1 medium onion, chopped
1 medium carrot, sliced
1 celery rib, sliced
1 garlic clove, minced
1 Tbsp olive oil
4 cups chicken broth or turkey stock
1 can diced tomatoes, undrained
2/3 cup frozen peas, corn and cut green beans, thawed
1/2 cup uncooked elbow macaroni
1 tsp salt
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp pepper
1 bay leaf
1 cup cubed cooked turkey
1 small zucchini, halved lengthwise and cut into slices
1/4 cup grated Parmesan cheese

In a Dutch oven, saute the onion, carrot, celery and garlic in oil until tender. Add the broth, vegetables, macaroni and seasonings.

Bring to a boil. Reduce heat, simmer, uncovered for 5 minutes. Add turkey and zucchini; cook until zucchini is tender-crisp. Discard bay leaf. Serve with Parmesan cheese.

Turkey Stroganoff Skillet Supper

From Pillsbury: Annual Recipes

Ingredients:
1 can (14 oz) chicken broth
1 jar (12 oz) turkey gravy
2 1/2 cups uncooked wide egg noodles (4 oz)
1 cup sliced fresh carrots
1 cup frozen sweet peas
1/2 cup sour cream
1/8 tsp ground nutmeg
1/8 tsp pepper
2 cups cubed cooked turkey

In 10-inch skillet, mix broth and gravy until well blended. Heat to boiling. Stir in noodles, carrots, peas, sour cream, nutmeg and pepper. Return to boiling. Reduce heat to low; cover and simmer 10 minutes. Stir in turkey. Cook about 4 minutes, stirring occasionally, until noodles and vegetables are tender.

What I did differently from the recipe:
I didn't measure anything. I was just dumping stuff in until it looked balanced. I think I used more gravy, carrots, peas and nutmeg than it called for and less sour cream than I was supposed to.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! I liked this recipe. It had good flavor and was so simple to make. Leila had turkey left over from Christmas that needed to be used and this was a great excuse to use it and the gravy.

Printable version:

Ingredients:
1 can (14 oz) chicken broth
1 jar (12 oz) turkey gravy
2 1/2 cups uncooked wide egg noodles (4 oz)
1 cup sliced fresh carrots
1 cup frozen sweet peas
1/2 cup sour cream
1/8 tsp ground nutmeg
1/8 tsp pepper
2 cups cubed cooked turkey

In 10-inch skillet, mix broth and gravy until well blended. Heat to boiling. Stir in noodles, carrots, peas, sour cream, nutmeg and pepper. Return to boiling. Reduce heat to low; cover and simmer 10 minutes. Stir in turkey. Cook about 4 minutes, stirring occasionally, until noodles and vegetables are tender.