Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a Silpat liner; this will prevent the rolls from sticking and make cleanup a breeze.
Lightly dust a clean countertop or work surface with all-purpose flour. Gently unroll the crescent roll dough and separate it into the designated triangles. Be careful not to tear the dough; if you do, it’s okay! Just pinch it back together.
At the widest side of each triangle, add a small amount of shredded turkey, followed by a spoonful of mashed potatoes, stuffing, and a hint of cranberry sauce. Remember not to overstuff your rolls; about a tablespoon of each filling works best to prevent any mess during baking.
Optionally, season the filling with salt, freshly ground black pepper, or fresh herbs for extra flavor. A little sprinkle of herbs like rosemary, thyme, or sage will elevate the taste.
Begin rolling from the smaller end of the dough triangle towards the tip. Tuck the filling in as you roll to create a neat little package. Place each rolled-up crescent onto your prepared baking sheet.
Once all the rolls are formed, gently brush the tops with melted butter. This will give them a beautiful golden color while baking.
Pop the baking sheet into the oven and bake for about 12 to 15 minutes, or until the rolls are lightly golden brown. Keep an eye on them, as baking times may vary depending on your oven and the brand of dough you’re using.
While your rolls are baking, take the time to reheat the optional gravy in a microwave or on the stovetop. This will be perfect for dipping your delicious rolls!
Once baked, let the rolls cool slightly before serving. They are best enjoyed warm and fresh from the oven, so try to eat them right away!
Store any leftovers in an airtight container in the fridge for up to 5 days. However, I recommend eating them hot and fresh, as they tend to lose their charm after sitting.
