Over the years I have discovered that when I plan my meals I get the most out of my menu if I plan on using the leftovers of one meal to create a whole new meal. For example, if we cook a turkey on Tuesday I will use the leftover turkey to create turkey enchiladas or pest turkey pizza on Thursday. By doing this I am no longer wasting food and I am saving time during later meal preparations.
I am always on the lookout for great recipes that I can use leftover turkey or chicken with. Since we no longer eat a lot of red meats in our home, I look for fun new ways to eat turkey and chicken. I have been on a mission to find a good pizza recipe for a while when I happened across this one on the Pillsbury website. It is supposed to be for pesto squares, but I tweaked it a little.
Prep Time: 10 Min
Total Time: 30 Min
Makes: 8 servings
What you need:
· 1 can of refrigerated crescent dinner rolls
· ¼ cup basil pesto
· ½ cup cubed cooked turkey (I use leftover turkey)
· 1 ¼ cups shredded Italian cheese blend (you can also use the provolone, mozzarella, & parmesan cheese blend and add a sprinkle of basil and oregano )
· 2 medium Roma tomatoes, thinly sliced