Step 1

For the Cranberry Butter

Step 2

Cook cranberries and orange juice in a medium saucepan until popped and tender (about 10 minutes).

Step 3

Allow the cranberry sauce to cool completely. If using leftover cranberry sauce, you want about 2/3 cup.

Step 4

Mix cranberry mixture into the butter with the honey and orange zest until well combined.

Step 5

Transfer mixture to a jar OR form into a log and wrap in parchment paper or plastic wrap, twisting ends and tucking to store in the fridge.

Step 6

For the Leftover Turkey Rolls

Step 7

Preheat oven to 350ºF. Spray an 8x8 baking pan with non-stick cooking spray. Set aside.

Step 8

On a cutting board, roll out each thawed roll into a square, roughly the size of your cheese slice. Spread each dough square with 1/2 teaspoon of dijon mustard, then top with swiss cheese and turkey.

Step 9

Starting with the side closest to you, roll the dough up tightly. Place seam-side down in the prepared baking sheet and bake for 15-28 minutes until golden brown. Remove from the oven and spread the tops with a few pats of the cranberry butter. Top with everything bagel seasoning. Return to the oven for 5 more minutes.

Step 10

Allow the rolls to cool for 5 minutes before serving. Serve with more cranberry butter.