1 can crescent dinner rolls or seamless dough sheet
4 TBS cranberry chutney or whole berry cranberry sauce
4 slices thinly sliced turkey breast
2/3 c shredded Monterey Jack cheese
Spray large cookie sheet with cooking spray or use parment paper. If using crescent rolls: Unroll dough; press into 12x8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 12x8-inch rectangle. Spread cranberry chutney on top of rectangle, within 1/4 inch of edges. Arrange sliced turkey evenly over cranberry chutney. Sprinkle shredded cheese over sliced turkey. Starting with longest side, roll up; pinch long side to seal. With serrated knife, cut into 24 slices. Place cut side down on cookie sheet. Bake at 375 for 10 to 15 minutes or until golden brown. Remove from cookie sheets. Serve warm.
Made these for Bunko last night. They were quite a hit. We decided the leftovers would be good for breakfast with coffee. I used whole berry sauce, processed in the magic bullet and warmed it to serve on the side, and they were great room temperature.