Grandma’s Thanksgiving Leftover Rolls

Directions

1. In a small bowl, dissolve yeast in the warm water. In a large bowl, combine egg, sugar, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. In a large skillet, cook sausage, onion and celery over medium heat, breaking sausage into crumbles, until meat is no longer pink and vegetables are tender, 8-10 minutes; drain if needed. Stir in turkey and seasonings.
4. Punch down dough. Turn onto a lightly floured surface. Roll into an 20x12-in. rectangle. Spread cranberry sauce to within 1 in. of edges; sprinkle with cheese and top with sausage mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
5. Place 1 in. apart on a parchment-lined baking sheet, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 35 minutes.
6. Preheat oven to 350°. Brush rolls with beaten egg. Bake until lightly browned, 25-30 minutes. Remove from pan to a wire rack; serve warm.