These Turkey Cheddar Swirl Buns are the perfect amount of herby, cheesy deliciousness that you're looking for in an appetizer. Bonus: this recipe is a great way to use up leftover turkey!
Fun fact: cheese + carbs = love (I'll throw down with whoever says otherwise). I had made a version of this recipe in the past and absolutely loved it, then modified the recipe with the addition of turkey and herbs to create these Turkey Cheddar Swirl Buns and now I love the recipe even more.
Our family has a habit of overestimating how much food we need over the holidays. Expecting 12 guests? Cook a 30lb turkey - naturally. The consequences of our skewed estimations are LOTS of leftover turkey every year. Am I complaining? Heck no. There are so many delicious ways to utilize leftover turkey and this recipe is the prime example.
The great thing about this recipe is that it can be served in several different ways. It can be an appetizer, a side dish, a meal accompaniment or even a lunch. TIP: If you're looking to serve these Turkey Cheddar Swirl Buns as an appetizer, I suggest rolling the dough into 15 x 24 inch rectangle (instead of the 10 x 16 listed in the recipe card) and cutting it into 16 slices. This will make for bite-size rolls.
In summary, if you're hosting family and friends over the holidays and have leftover turkey in your refrigerator, these Turkey Cheddar Swirl Buns are a MUST! And really: whether served in buns or in it's traditional form, it simply isn't the holidays without turkey!
Scroll below for this Turkey Cheddar Swirl Buns recipe and if you haven’t already, don’t forget to subscribe!
This post is in paid partnership with? ThinkTurkey. All opinions are 100% my own. Thank you for supporting the businesses and brands that make Cashmere & Cocktails possible!
Turkey Cheddar Swirl Buns
- 1 cup milk, warm
- 1 tablespoon maple syrup
- 2 eggs, beaten
- ¼ cup butter, melted
- 3 ½ cup all-purpose flour
- 1 packet Instant Dry Yeast
- ½ teaspoon salt
- 1 ½ cups turkey, cooked and shredded
- 4 oz cream cheese, room temperature
- 2 cups sharp cheddar cheese, shredded
- 1 tablespoon thyme leaves, fresh
- ½ cup tomato pesto, store-bought
- Combine milk, maple syrup, eggs, butter, flour, yeast and salt in the bowl of a stand mixer. Using the dough hook attachment, knead flour mixture until dough is elastic and smooth (approx. 4-5 minutes).
- Cover the bowl with wax paper or plastic wrap. Set the bowl in a warm place and allow to rise for 1 hour or until it has roughly doubled in size.
- In a separate bowl, combine shredded turkey, cream cheese, cheddar cheese and thyme. Roughly mix with a fork until combined. Cover and set aside.
- Line a 9x13 inch baking dish with parchment paper. Set aside.
- Once dough has sufficiently risen, lightly dust work surface with flour. Turn out the dough onto the surface and sprinkle the top of the dough with additional flour. Roll the dough into a 10 x16 inch rectangle.
- Spread the tomato pesto evenly over the dough. Sprinkle turkey mixture evenly over the pesto.
- Starting on the long end, roll the dough tightly into a log. Cut into 8 slices and place in lined baking dish. Cover the baking dish with plastic wrap and allow to rise for 30 minutes.
- Once dough has sufficiently risen, preheat oven to 350°F.
- Bake the rolls for 25 minutes.
- Serve warm.
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