Leftover Turkey Baked Roll

Ingredients

• 2 cups (about 300 g)leftover roast turkey, cut into slices or strips
• 3 tablespoons (45 ml)oil
• 1 largeonion, cut into rings
• 300 gmozzarella, cut into slices or strips
• 6–9 piecessmoked bacon
• 1pizza dough

Instructions

1. 1

   Caramelise the onion

   Warm the oil in a pan over medium heat. Add the onion and cook until caramelised, then set it aside with the oil.

2. 2

   Shape the dough

   Divide the pizza dough into three portions. Roll one portion into an oval about 25 cm long and 15 cm wide.

3. 3

   Add the filling

   Lay 2–3 pieces of bacon lengthways down the centre of the dough. Top with some turkey, caramelised onion and mozzarella.

4. 4

   Fold the rolls

   Fold the long sides over the filling, overlapping them, then bring both ends towards the centre. Repeat with the remaining two portions of dough and filling.

5. 5

   Prepare to bake

   Line a baking tray with baking parchment and place the rolls on it. Brush each one with some of the oil left from cooking the onions.

6. 6

   Pierce the tops

   Use a skewer or fork to make a few holes in the top of each roll.

7. 7

   Bake until browned

   Bake in an oven preheated to 200°C for 15–20 minutes, until parts of the rolls have turned brown.

What is a baked roll?

This is a filled, enclosed bake made with pizza dough, in the spirit of American home cooking that makes use of leftover roast turkey. The dough wraps around turkey, bacon, onion and cheese, turning a familiar roast into a portable, savoury meal.

Here, caramelised onion adds sweetness and the bacon brings a smoky note, while mozzarella melts around the filling. Dividing the dough into three makes individual rolls that are easier to portion.

Nutrition and macros by portion

The nutrition label shows one serving as written: 568 calories, 44g protein, 2g carbs, 42g fat.

The dough supplies most of the carbohydrates, while the oil, bacon and mozzarella contribute much of the fat. Turkey and mozzarella provide most of the protein. Serve a roll with salad or vegetables to add a fresh, substantial side.

Build a balanced filling

Turkey: Slice or strip it so it sits evenly inside the dough and is easy to eat once baked. Leftover roast turkey is already cooked, so the oven’s main job is to heat the filling and cook the dough.

Mozzarella: Cut it into strips or slices, as directed, and distribute it across the filling rather than piling it in one spot. This helps each roll get cheese throughout.

Give the onion time

Onion: Cook the rings over medium heat until soft and caramelised before assembling. Keep the oil with the onion when you set it aside; some is used to brush the rolls.

Don’t rush this stage by turning the heat too high, as the onion can brown before it softens. Stir as needed and use the change in colour and texture as your cue.

Seal the dough neatly

Shape: Roll each portion to roughly 25 by 15 cm, keeping the middle broad enough to hold the filling. Leave a little clear dough around the edges so the folds can meet.

Fold: Bring the long sides over the filling with one overlapping the other, then fold both ends towards the centre. Set each roll seam-side down on the lined tray to help it stay closed.

Watch for browning

The recipe gives a baking time of 15–20 minutes at 200°C. Check the rolls from 15 minutes onwards and take them out when parts of the surface are browned.

A few holes poked in the tops provide openings for steam to escape. The finished dough should look cooked and coloured rather than pale or damp.

Serve it warm

Let the rolls rest briefly after baking so the melted cheese settles before you cut into them. They work well with a crisp green salad or steamed vegetables to bring freshness alongside the rich filling.

If serving as a larger meal, add soup or a simple vegetable side. The rolls are already filled with turkey, bacon and cheese, so keep accompaniments straightforward.

Recipe notes & tips

• Cut the turkey into similar-sized pieces so it is easy to divide among the three rolls.
• Keep the filling centred and leave a clear border for folding and sealing.
• Use the onion oil sparingly when brushing so the dough is coated rather than soaked.
• Place the rolls seam-side down on the baking tray.
• Check the rolls at 15 minutes, as ovens can brown dough at different rates.

Variations

• Add herbs: Scatter chopped parsley or thyme over the turkey for a fresh savoury note.
• Use cheddar: Swap some or all of the mozzarella for grated cheddar.
• Add mustard: Spread a thin layer of mustard on the dough before adding the filling.
• Include vegetables: Add a small amount of cooked spinach or sliced mushrooms, well drained.
• Make it spicy: Add a pinch of chilli flakes to the filling.

Common mistakes to avoid

• Overfilling the dough: The seams may split; divide the filling evenly and leave room at the edges.
• Using very wet filling: Excess moisture can make the base soggy; drain or pat ingredients dry first.
• Skipping the onion cooking: Raw onion stays sharper and less tender; cook it until caramelised as directed.
• Sealing loosely: Filling can escape during baking; overlap the long sides and fold in both ends firmly.
• Leaving the rolls too long in the oven: The dough may dry out; start checking at 15 minutes.

How to store

Refrigerate cooled rolls in an airtight container for up to 3 days. Reheat in an oven at 180°C until hot throughout; the microwave works too, though the dough will be softer.

Frequently asked questions