Step 1

Preheat oven to 375F and line a baking sheet with parchment paper or a Silpat liner; set aside.

Step 2

Lightly flour a clean countertop or work surface and gently unroll the crescent roll dough and separate it into the designated triangles.

Step 3

Starting at the widest side of the dough triangle, add a small amount of shredded turkey, mashed potatoes, stuffing, andcranberry sauce. Tips - Make sure not to overstuff your rolls or they will turn into a big mess upon baking, with the filling ingredients leaking out. I suggest about a tablespoon of each item, but use your judgment. Mix-and-match with what you have. No stuffing? Use double the amount of mashed potatoes. No mashed potatoes? Use sweet potato casserole. Make sure to read the blog post for lots of substitutions ideas and swaps.

Step 4

Optionally, add salt, pepper, or fresh herbs to each of the filled crescent rolls before rolling up.

Step 5

Gently roll up the smaller end of the dough around the filling and place on the prepared lined baking sheet. Repeat untilall the roll ups are prepared.

Step 6

Brushed melted butter on top of each unbaked rollup.

Step 7

Bake for about 12 to 15 minutes, or until lightly golden browned. Tip - Exact baking times will vary from oven to oven, brand of dough used, how golden you like your rolls, how much filling was in them, etc. and I find that crescent roll dough in general cooks very quickly, so keep an eye on them so they don't get too done.

Step 8

While the rolls are baking, reheat the optional gravy for dipping. I reheat my gravy in a 2-cup Pyrex measuring cup in the microwave with a sheet of plastic wrap over the top of the measuring cup but you can do it on the stovetop if desired.

Step 9

Rollups are best hot and fresh. While they will keep airtight in the fridge for up to 5 days, the point is to eat them right away, hot and fresh, and not create more leftovers. I don't recommend freezing these because they'll turn very soggy upon freezing/thawing.