These Southern 3-Ingredient Cheesy Turkey Squares layer cooked turkey and melted cheddar over a golden crescent crust. The edges turn crisp in the oven, and the cheddar melts into the turkey. It’s an easy way to turn leftover roast turkey into a warm lunch, an appetizer, or a simple dinner.
What You’ll Need
- Cooked turkey. Use 2 cups of chopped or shredded turkey. Cut large pieces or long shreds into smaller bites so the squares are easier to slice.
- Shredded cheddar. Two cups cover the turkey from edge to edge. Sharp cheddar gives the bake a bolder cheese flavor, while mild cheddar keeps it mellow.
- Refrigerated crescent roll dough. Use one can. Pinch the perforations closed and press the dough into an even layer so the base bakes evenly.
How to Make Cheesy Turkey Squares
Heat the oven to 375°F (190°C) and line an 8-inch square baking pan or a similarly sized rimmed tray with foil. Unroll the crescent dough, press it across the bottom, and pinch the seams closed. If the dough bunches in the corners, gently spread it back into an even layer.
Scatter the cooked turkey over the crust, then cover it with the shredded cheddar. Bake for 20–25 minutes, until the edges are deeply golden and the cheese is melted and lightly browned in spots. Check that the pastry beneath the turkey is baked through before slicing. If the cheese browns early, loosely tent the pan with foil while the crust finishes.
Let the bake rest for 5–10 minutes so the cheese settles and the portions lift cleanly. Cut into eight pieces and serve warm.
Tips for a Golden Crescent Crust
- Keep the dough chilled until you’re ready to use it. Cold crescent dough is easier to unroll and press into the pan.
- Drain any extra liquid from the turkey. If the leftovers are sitting in juices or gravy, lift the meat out before layering it over the dough.
- Spread the toppings evenly. A thick pile of turkey in the middle can slow down baking underneath it.
- Use a thin spatula to serve. Slide it fully under each piece to support the crust as you lift it.
Serving and Reheating
Pair the squares with tomato soup, green beans, or a green salad with vinaigrette. If you’re using holiday leftovers, a spoonful of cranberry sauce on the side adds a tart contrast to the cheddar.
Refrigerate leftovers promptly in a covered container. Reheat on a baking sheet until hot throughout to help crisp the crust again.
Frequently Asked Questions
Can I use crescent dough sheets?
Yes. Use a comparable amount of refrigerated crescent dough sheet and press it into the pan in an even layer. A sheet saves you the step of pinching the seams together.
Can I substitute cooked chicken?
Yes. Use 2 cups of chopped or shredded cooked chicken and follow the same method.
Can I prepare the squares ahead?
Chop the turkey and shred the cheddar ahead, then refrigerate them separately. Assemble just before baking so the dough stays easy to handle and the filling has less time to soften it.
Southern 3-Ingredient Cheesy Turkey Squares Recipe Card
Cooked turkey and melted cheddar baked over a golden crescent crust.
- Prep time — About 10 minutes
- Bake time — 20–25 minutes
- Rest time — 5–10 minutes
- Servings — 8
- Equipment — 8-inch square baking pan or small rimmed tray
Ingredients
- 2 cups cooked turkey, chopped or shredded
- 2 cups shredded cheddar cheese
- 1 can refrigerated crescent roll dough
Instructions
- Preheat the oven to 375°F (190°C). Line an 8-inch square baking pan or small rimmed tray with foil.
- Unroll the dough and press it into the bottom of the prepared pan. Pinch the seams together to make an even crust.
- Spread the cooked turkey evenly over the dough. Scatter the cheddar over the turkey from edge to edge.
- Bake for 20–25 minutes, until the crust is baked through and deeply golden at the edges and the cheese is melted and lightly browned in spots.
- Let rest for 5–10 minutes. Cut into eight portions and serve warm.