These oven baked 3-ingredient roast beef and gruyere crescent turnovers are the kind of thrifty, comforting little supper that reminds me of the best holiday leftovers. Around our way, nobody liked to see good roast beef go to waste after a big family meal, so tucking it into buttery crescent dough with a bit of nutty cheese became an easy answer for the next day. They come out flaky on the outside, warm and savory in the middle, and they feel just special enough to put on a platter for company or set out while folks wander through the kitchen.
Serve these turnovers warm with a bowl of tomato soup, a simple green salad, or a scoop of cranberry relish if you are making them from Thanksgiving leftovers. They also go nicely with dill pickles, roasted vegetables, or a little dish of horseradish sauce or Dijon on the side for dipping. For a casual lunch, I like to set them out with kettle chips and sliced apples.
Oven Baked 3-Ingredient Roast Beef and Gruyere Crescent Turnovers
Servings: 8 turnovers
Ingredients
1 tube refrigerated crescent roll dough (8-count)
8 thin slices cooked roast beef
1 cup shredded Gruyere cheese
Directions
1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough and separate it into 8 triangles on a clean work surface.
3. Place 1 slice of roast beef on each triangle, folding it as needed to fit, then top each with a generous sprinkle of shredded Gruyere.
4. Starting at the wide end, roll each triangle up toward the point, tucking the filling in as best you can, and place the turnovers seam-side down on the prepared baking sheet.
5. Bake for 11 to 14 minutes, or until the turnovers are puffed and deeply golden brown.
6. Let them cool for 5 minutes before serving so the cheese can settle a bit inside.
Variations & Tips
Thanksgiving leftover style: If your roast beef is replaced with thin slices of leftover turkey, these still turn out mighty fine. Add a spoonful of cranberry sauce on the side instead of inside so the pastry stays crisp.
Add a little bite: A thin swipe of Dijon mustard on each triangle before adding the meat gives these turnovers a sharper flavor that pairs beautifully with Gruyere.
Use leftover sliced beef carefully: If your roast beef is thick-cut, chop it into smaller pieces so the turnovers roll up neatly and bake evenly. Thin deli-style slices are the easiest to work with.
Keep the cheese from escaping: Don’t overfill the crescents. A modest handful of shredded cheese is plenty, and pressing the points of the dough lightly into place helps keep everything tucked in.
Best served warm: These are at their finest fresh from the oven, but you can reheat leftovers in a 300°F oven for 5 to 7 minutes to bring back that flaky crust.