Instead of turkey sandwiches, try Creamy Turkey and Broccoli Bake or Classic Turkey Pot Pie. If you have leftover ham, your family will love Hawaiian Pizza or Ham and Cheese Crescent Roll Ups.
If your leftovers are gone, Parmesan Chicken Mini Pies or Mexican Casserole will put dinner on the table in 30 minutes or less.
If you need a quick snack for the kids after playing outdoors or a simple New Year's Eve appetizer, the Deep-Dish Pepperoni Pizza Dippers will win your family's seal of approval.
Creamy Turkey and Broccoli Bake
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup milk
2 bags (12 oz each) Green Giant® SELECT® frozen broccoli florets, thawed
3 1/2 cups cubed cooked turkey breast (about 1 lb)
2 cups shredded sharp Cheddar cheese (8 oz)
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits)
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, mix soup and milk until well blended. Stir in thawed broccoli, turkey and cheese. Cook, stirring occasionally, until mixture is hot and bubbly. Pour into baking dish.
Separate dough into 8 biscuits; arrange on hot turkey mixture.
Bake uncovered 24 to 28 minutes or until biscuits are deep golden brown and baked through.
Classic Turkey Pot Pie
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 1/2 cups shredded cooked turkey
2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
1 can Pillsbury® refrigerated classic pizza crust
1 can (8 oz) pizza sauce
1 3/4 cups shredded mozzarella cheese (7 oz)
1 1/2 cups leftover cubed sliced ham
1/2 cup drained canned pineapple tidbits in juice
Heat oven to 400°F. Unroll dough on ungreased dark nonstick cookie sheet. Press into 15x10-inch rectangle.
Bake about 8 minutes or until lightly golden brown. Top with pizza sauce, half of the cheese, the ham, pineapple and remaining cheese.
Bake 10 minutes longer or until crust is deep golden brown and cheese is melted. Cool 5 minutes before serving.
For a different flavor, add green pepper or mushrooms instead of the pineapple.
Ham and Cheese Crescent Roll Ups
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 thin slices cooked ham (8 oz)
Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.
Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Parmesan Chicken Mini Pies
1 can (8 oz) Pillsbury® refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
12 Tyson® frozen popcorn chicken pieces
1 1/4 cup tomato pasta sauce
3/4 cup shredded Parmesan cheese
Heat oven to 375F. Grease 12 regular size muffin cups with cooking spray.
Remove dough from can; press to 8x18 inch rectangle. Cut dough evenly into 12 squares. Press dough squares into muffin cups.
Microwave chicken pieces on microwavable plate 1 minute on High. Place chicken pieces in muffin cups; top each with 2 tablespoons sauce. Sprinkle with cheese. Bake 15 to 18 minutes of until golden brown.
1 lb ground beef, cooked, drained
1 package (1 oz) Old El Paso® taco seasoning mix
1 can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, undrained
1 1/2 cups shredded Cheddar-Jack with jalapeño peppers cheese blend (6 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
In 10-inch skillet, mix beef, taco seasoning mix and corn. Heat to boiling over medium-high heat, stirring occasionally. Spoon into ungreased 12x8-inch (2-quart) glass baking dish; sprinkle with 1 cup of the cheese.
Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on top of meat mixture. Sprinkle with remaining 1/2 cup cheese.
Bake at 375°F 15 to 20 minutes.
Deep-Dish Pepperoni Pizza Dippers
1 can Pillsbury® refrigerated classic pizza crust
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup chopped pepperoni, if desired
1 cup marinara sauce
Heat oven to 425°F. Line 9-inch square pan with foil, leaving foil hanging over 2 sides of pan for easy removal after baking.
Unroll dough in pan. Press in bottom and up side of pan, folding edge under to form crust. Sprinkle 1/2 cup of the cheese evenly in bottom of crust. Top with pepperoni and remaining 1 cup cheese.
Bake 18 to 20 minutes or until crust is golden brown. Let stand 5 minutes. Remove from pan; cut into 12 rectangular-shaped dippers. Serve with marinara sauce for dipping.
Swap out the pepperoni for your favorite meat, such as browned sausage or chopped chicken.
As the kids enjoy their time off from school, take a break from dinner planning with one of these easy recipes from Pillsbury. You will find more ideas at the Pillsbury website.