|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 3g||9%|
|Total Sugars 9g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
With this tasty appetizer recipe, leftover frozen Parker House yeast rolls won't need to hide in the back of the freezer until next Thanksgiving anymore. It calls for sweet hot mustard, whole berry cranberry sauce, and smoked gouda cheese, and it takes about five minutes to prepare the dish, 20 minutes to bake it, and about 30 seconds until your friends and family devour it.
Don't have smoked gouda on hand? Try using a buttery Muenster cheese or something with a little more funk like Camembert or brie.
You can also make these party buns with other types of mini rolls, like King's Hawaiian, Cobblestone, or any random slider buns—just be sure to grease the pan if you're not using frozen Parker House yeast rolls.
1 package Parker House yeast rolls, frozen and thawed
1/2 pound roasted turkey breast, chopped
2 tablespoons whole berry cranberry sauce
2 tablespoons sweet hot mustard
1/4 pound smoked gouda, sliced
Gather the ingredients. Preheat the oven to 350 F.
Gently take the rolls out of the aluminum baking sheet and place them on a flat surface.
Using a serrated knife, slice the entire pack of yeast rolls in half and return the bottom halves back to the aluminum baking sheet.
Add the turkey to the half rolls on the baking sheet and top with cranberry sauce.
On the remaining half of each roll, smear the sweet hot mustard and add the smoked gouda cheese.
Place the mustard-smeared side of the rolls gently back on top of the other half of the rolls.
Cover with aluminum foil and bake for 10 minutes.
Remove the foil and bake for another 10 minutes or until the tops of the rolls are cooked through and slightly golden.
Serve and enjoy.