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Mini Turkey Pot Pies
1 package KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls
2 ½ tbs. unsalted butter plus 3 tbs. butter
½ large shallot, chopped finely
2 garlic cloves minced
2 cups cooked turkey cubed
8 oz. canned corn, peas and carrots (or leftover veggies from Thanksgiving)
3 tbs. flour
1 cup whole milk
¼ tsp. nutmeg.
2 tsps. Fresh thyme leaves
4 tbs. melted butter
salt , to taste
ground pepper, to taste
Preheat the oven to 400°.
Lightly butter a muffin tin with 12 muffin cups.
In a large skillet, melt 2 ½ tbs. butter over medium-high heat. Add the chopped shallot and garlic and cook for 2 minutes, or until softened.
Add the turkey and veggies and cook for another 2 minutes.
In a small saucepan melt the 3 tbs. butter then add flour and cook for 1 minute.
Whisk in the milk and cook, stirring constantly, until thick. Add salt, pepper, and nutmeg.
Add the milk mixture to the turkey mixture. Mix well and set aside.
Remove ¼ of each dinner roll and reserve.
For each remaining ¾ piece of roll using a rolling pin flatten into a dough and then mold into each muffin cup, filling all 12 cups.
Fill each muffin tin evenly with turkey mixture.
Using a rolling pin, roll the remaining ¼ piece of each roll into a dough and cover the turkey mixture with the dough.
Brush tops of bread with melted butter and bake until rolls are crispy, about 15 minutes.
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