All Star BBQ Turkey Crescent Wraps
2 packages Honeysuckle White® Boneless Skinless Turkey Breasts (about 2 1/2 pounds)
Rub:
2 teaspoons chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
BBQ Sauce:
2/3 cup ketchup
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
Wraps:
1 tablespoon canola oil
1/3 cup diced red bell pepper, seeds removed
1/4 thinly sliced green onions, green parts only
2 (12 oz. – 8 count) cans big and flaky crescent roll dough
BBQ turkey mixture from above
1 1/2 cups shredded cheddar cheese
1/2 teaspoon coarse salt
Garnish:
16 small parsley sprigs
Place turkey breasts on a work surface. Stir rub ingredients together in a small bowl then rub on both sides of turkey. Place turkey in a 5-6 quart slow cooker. . Stir together sauce ingredients in a medium bowl. Pour over turkey. Cover and cook on low for 4-5 hours or on high for 2-3 hours until turkey is very tender. Meanwhile, for wraps, heat oil in a medium skillet over medium heat. Add bell pepper and cook for 5 minutes until pepper softens. Stir in green onion and cook for 2 minutes more. Remove from heat. Drain and set aside. When turkey is done, use two forks to shred turkey. Stir in pepper/green onion mixture. Place turkey mixture in a colander to drain. Heat oven to 350 degrees. Separate each can of dough into 8 triangles. Place rolls 2-inches apart on a large ungreased baking sheet. Divide turkey mixture onto wide ends of triangles. Add 2-3 teaspoons of cheese onto each, slightly pressing cheese into turkey. Wrap dough around turkey mixture, ending with point of triangles under wide ends, pinching slightly to secure underneath. Sprinkle tops lightly with salt. Bake for 15-17 minutes or until golden brown. Remove from oven and add a small amount of remaining cheese on top of each. Return to oven for 1-2 minutes just until cheese begins to melt. Remove from oven and place on a serving platter. Garnish each with a parsley sprig. Serve with additional barbecue sauce if desired. Serve immediately. Serves 8.
Place turkey breasts on a work surface. Stir rub ingredients together in a small bowl then rub on both sides of turkey. Place turkey in a 5-6 quart slow cooker. . Stir together sauce ingredients in a medium bowl. Pour over turkey. Cover and cook on low for 4-5 hours or on high for 2-3 hours until turkey is very tender. Meanwhile, for wraps, heat oil in a medium skillet over medium heat. Add bell pepper and cook for 5 minutes until pepper softens. Stir in green onion and cook for 2 minutes more. Remove from heat. Drain and set aside. When turkey is done, use two forks to shred turkey. Stir in pepper/green onion mixture. Place turkey mixture in a colander to drain. Heat oven to 350 degrees. Separate each can of dough into 8 triangles. Place rolls 2-inches apart on a large ungreased baking sheet. Divide turkey mixture onto wide ends of triangles. Add 2-3 teaspoons of cheese onto each, slightly pressing cheese into turkey. Wrap dough around turkey mixture, ending with point of triangles under wide ends, pinching slightly to secure underneath. Sprinkle tops lightly with salt. Bake for 15-17 minutes or until golden brown. Remove from oven and add a small amount of remaining cheese on top of each. Return to oven for 1-2 minutes just until cheese begins to melt. Remove from oven and place on a serving platter. Garnish each with a parsley sprig. Serve with additional barbecue sauce if desired. Serve immediately. Serves 8.