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Bake-Off® Contest 46, 2013
Westminster, Colorado

Spicy Sweet Turkey Rolls

Create baked, not fried meat and veggie rolls with a warm sweet-and-sour sauce.

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  • prep time 25 min
  • total time 45 min
  • ingredients 7
  • servings 5
 

Ingredients

1/2
cup coarsely chopped orange bell pepper
1
can (8 oz) pineapple chunks in juice, drained, juice reserved
5
tablespoons red wine vinegar
3/4
cup plus 2 tablespoons orange marmalade
1/4
teaspoon ground red pepper (cayenne)
10
oz ground turkey
1
can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 ct)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line large cookie sheet with parchment paper. In food processor, place bell pepper and pineapple chunks. Cover; process with on-and-off pulses until finely chopped. Stop machine and scrape sides of bowl, if necessary.
  • 2 In 1-quart saucepan, mix reserved pineapple juice, 4 tablespoons of the vinegar, 3/4 cup of the marmalade, 1/8 teaspoon salt and 1/8 teaspoon of the cayenne pepper. Bring to a boil over medium-high heat. Reduce heat to low; simmer 15 minutes or until sauce thickens and is reduced to 1 cup.
  • 3 Meanwhile, in 10-inch skillet, mix pineapple mixture, turkey, 1/4 teaspoon salt, 1/4 teaspoon pepper and remaining 1/8 teaspoon cayenne pepper. Cook over medium heat 5 minutes, stirring occasionally, or until turkey is no longer pink. Add remaining 1 tablespoon of the red wine vinegar and remaining 2 tablespoons of the marmalade. Cook 2 to 4 minutes longer or until most of the liquid is evaporated. Cool 5 minutes.
  • 4 Separate dough into 5 biscuits; pat each biscuit into 7 1/2x4 1/2-inch oval. Spoon turkey mixture down center of each biscuit. Bring long sides of biscuit over filling, overlapping slightly in center. Fold up short sides to enclose filling; pinch edges to seal. Place seam side down 2 inches apart on cookie sheet. Prick tops 3 times with toothpick.
  • 5 Bake 15 to 20 minutes or until golden brown. Serve with sauce.
  • 1 Heat oven to 350°F. Line large cookie sheet with parchment paper. In food processor, place bell pepper and pineapple chunks. Cover; process with on-and-off pulses until finely chopped. Stop machine and scrape sides of bowl, if necessary.
  • 2 In 1-quart saucepan, mix reserved pineapple juice, 4 tablespoons of the vinegar, 3/4 cup of the marmalade, 1/8 teaspoon salt and 1/8 teaspoon of the cayenne pepper. Bring to a boil over medium-high heat. Reduce heat to low; simmer 15 minutes or until sauce thickens and is reduced to 1 cup.
  • 3 Meanwhile, in 10-inch skillet, mix pineapple mixture, turkey, 1/4 teaspoon salt, 1/4 teaspoon pepper and remaining 1/8 teaspoon cayenne pepper. Cook over medium heat 5 minutes, stirring occasionally, or until turkey is no longer pink. Add remaining 1 tablespoon of the red wine vinegar and remaining 2 tablespoons of the marmalade. Cook 2 to 4 minutes longer or until most of the liquid is evaporated. Cool 5 minutes.
  • 4 Separate dough into 5 biscuits; pat each biscuit into 7 1/2x4 1/2-inch oval. Spoon turkey mixture down center of each biscuit. Bring long sides of biscuit over filling, overlapping slightly in center. Fold up short sides to enclose filling; pinch edges to seal. Place seam side down 2 inches apart on cookie sheet. Prick tops 3 times with toothpick.
  • 5 Bake 15 to 20 minutes or until golden brown. Serve with sauce.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
45mg
45%;
Sodium
790mg
790%;
Total Carbohydrate
70g
70%
(Dietary Fiber
0g
0%
  Sugars
7g
7%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
25%;
Calcium
2%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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