Turkey Spiral Rolls

And here’s another recipe to use up turkey leftovers!  According to mom’s notes, I think it’s from Five Roses’ La Cuisinière, but if so it’s from an edition older than mine (25th edition revised, 1984).   The dough is actually a shortcake dough, so it’s nice and flaky.



  • 2 ¼ cup (560 mL) flour
  • 4 tsp (20 mL) baking powder
  • ½ tsp (10 mL) salt
  • 2 Tbsp (30 mL) sucre
  • ¼ cup (60 mL) butter
  • ¾ cup (185 mL) milk
  • ¼ cup (60 mL) water

Mix the dry ingredients together.  Cut the butter into the dry ingredients with two knives or with a food processor, until the mix is slightly friable.

Warm the milk and water together (but not too hot.)

Make a well in the dry ingredients and pour about ¾ to ⅞ of the warm liquid.  Mix lightly with a fork until the liquid is absorbed.  Use the rest of the liquid to adjust the texture if needed.

Knead delicately (about ten times) on a lightly floured board. Roll out to ⅓ in. (8 mm) thickness.


  • 1 ½ cup (375 mL) cooked turkey, chopped fine
  • ⅓ cup (80 mL) olives, finely chopped
  • salt and pepper
  • ½ tsp (3 mL) paprika
  • ⅓ cup (80 mL) onion, finely chopped
  • ¼ cup (60 mL) chopped parsley
  • Milk

Preheat the oven to 450’F (230 C).

Mix the turkey, olives, salt, pepper, paprika, parsley, and onion.   Wet slightly with a small quantity of milk.  Spread evenly over the rolled-out dough.  Roll tightly (like a jelly roll cake).  Cut in 1-in. (2.5 cm) thick slices.  Place each slice flat in a greased muffin tin.  Bake in the preheated oven for 15 à 20 minutes.

Serve hot with gravy or a white sauce.

Quantity: 15 rolls.

Bon appétit !

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