This is a Rhodes Rolls recipe and is perfect for using up some of that leftover turkey.  These taste like little turkey pot pies.

10 Rhodes dinner rolls, thawed to room temperature (I thawed 12 and still had filling left over)

2 cups diced cooked turkey

1/2 cup mayonnaise

3/4 cup Parmesan cheese

1/4 cup chopped celery

2 tablespoons finely chopped green onion

1 teaspoon rosemary (I leave this out, don’t really care for it)

1/2 cup slivered almonds, toasted

salt and pepper

Spray counter, pastry mat or cutting board lightly with Pam.  Flatten each roll into a 4 x 6″ rectangle.  Cover with plastic wrap and let rest.  Combine remaining ingredients.  Remove wrap from dough.  Divide turkey mixture equally between rectangles and spoon lengthwise down center of each.  Starting with 6″ side, roll up as tightly as possible.  Place seam side down on a baking sheet.  Bake at 350 for 20 – 25 minutes or until nicely browned.