Turkey Pepper Jack Rolls
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This recipe for Turkey Pepper Jack Rolls is an amazing savory bake to use up leftover turkey from the holidays. You can even make this with deli turkey as well. Warm, soft brioche dough is rolled up with turkey, pepper jack, and broccoli for a savory snack!
If you love savory baking as much as I do, be sure to check out some of my other favorites like my Ham & Cheese Rolls with Honey Butter, Cheesy Veggie Quiche, or my Ham Cheese and Apple Pinwheels.
Table of Contents
Since I've made my Ham & Cheese Rolls with Honey Butter, Delaney has been asking me for more rolls. We recently got some really good Organic Valley Pepper Jack Cheese, and so I thought I would make some Turkey Pepper Jack Rolls. These are similar to my Ham & Cheese Rolls with Honey Butter but, they use turkey, pepper jack, and broccoli inside along with some spices.
I love making simple savory recipes like these Turkey Pepper Jack Rolls because they can be made for so many different occasions. You could serve these rolls for Easter brunch, lunch, or even as an appetizer. If you have leftovers, they are easily reheated for a snack or even for lunch the next day. This recipe for Turkey Pepper Jack Rolls is also flexible, if you don't have pepper jack cheese you can substitute for any type of cheese you have such as: Swiss, Cheddar, Mozzarella or anything else you might like!
Why You'll Love This Recipe
Uses Leftover Turkey: I love this recipe because it uses up leftover turkey from the holidays.
Savory Snack: This is a delicious savory snack baked in fluffy brioche dough. It's like if a sandwich and a cinnamon roll had a baby.
Versatile: This recipe is incredibly versatile. You can enjoy these savory rolls for breakfast, brunch, lunch, or even as an appetizer to dinner!
Ingredients
Red Star Organic Instant Yeast
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Frontier Co-Op Organic Garlic Powder
Frontier Co-Op Organic Oregano
Organic Prairie Roasted Deli Turkey
Organic Valley Pepper Jack Cheese
Organic Broccoli
Tools Needed
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Step by Step Instructions
Step 1
To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, ½ teaspoon cane sugar, and warm water. Stir together and let it sit until it becomes, about 5 minutes.
In a small saucepan, add the butter, milk and honey. Put over medium heat, and melt. Remove when completely melted.
Add the flour, 57 grams cane sugar, and sea salt to the mixing bowl in that order. Add in the milk mixture and knead on low for 5 minutes, until smooth.
Transfer the the dough to a bowl, and cover with plastic wrap. Let rise for 1 to 3 hours, until doubled in size.
Step 2
Preheat the oven to 350°F.
Step 3
To make the filling: In a small bowl, add the ¼ cup butter, garlic powder, oregano, and sage. Stir together.
Step 4
On a floured surface, roll out the dough to a rectangle that is about 12 x 16 inches. Using a spatula spread the butter all over the rolled out dough. Add the turkey and cheese on top of the butter, and sprinkle the chopped broccoli on top.
Starting at the larger side, fold the dough over and start to roll the dough until it is completely rolled into a log. Trim off each of the ends, then cut the dough log into 12 rolls. Place in muffin tin.
Step 5
Using a pastry brush, brush the tops of the rolls with the melted butter. Bake for 22 to 25 minutes, or until golden brown. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
FAQ's
Yes, feel free to use any kind you like. Cheddar, American, or Jack would also be delicious!
Yes, you can use deli turkey if you don't have leftover turkey. You can also use deli ham or even leftover chicken!
You can reheat these in a toaster oven, air fryer, or even in the microwave if you want.
Craving More?
Turkey Pepper Jack Rolls
Ingredients
Dough
- 10 grams instant yeast
- ½ teaspoon cane sugar
- ¼ cup warm water
- 57 grams salted butter
- 1 cup milk
- 1 teaspoon raw honey
- 446 grams all purpose flour
- 57 grams cane sugar
- 1 teaspoon fine sea salt
Filling
- 57 grams salted butter (softened)
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon dried sage
- 340 grams turkey
- 226 grams pepper jack cheese
- 1 cup broccoli (chopped)
Topping
- 28 grams salted butter (melted)
Instructions
- To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, ½ teaspoon cane sugar, and warm water. Stir together and let it sit until it becomes, about 5 minutes.
- In a small saucepan, add the butter, milk and honey. Put over medium heat, and melt. Remove when completely melted.
- Add the flour, 57 grams cane sugar, and sea salt to the mixing bowl in that order. Add in the milk mixture and knead on low for 5 minutes, until smooth. Transfer the the dough to a bowl, and cover with plastic wrap. Let rise for 1 to 3 hours, until doubled in size.
- Preheat the oven to 350°F.
- To make the filling: In a small bowl, add the ¼ cup butter, garlic powder, oregano, and sage. Stir together.
- On a floured surface, roll out the dough to a rectangle that is about 12 x 16 inches. Using a spatula spread the butter all over the rolled out dough. Add the turkey and cheese on top of the butter, and sprinkle the chopped broccoli on top.
- Starting at the larger side, fold the dough over and start to roll the dough until it is completely rolled into a log. Trim off each of the ends, then cut the dough log into 12 rolls. Place in muffin tin.
- Using a pastry brush, brush the tops of the rolls with the melted butter.
- Bake for 22 to 25 minutes, or until golden brown.
- Store in an airtight container in the fridge for up to 5 days.
Notes
Nutrition
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