- 1 (8-count) package refrigerator biscuits (recommended: Pillsbury Grands)
- 8 scallions, sliced, some reserved for garnish
- 3 teaspoons sesame oil, divided
- Flour, for dusting
- 1 cup canola oil plus 2 tablespoons
- 4 cups leftover cooked turkey, shredded
- 2 tablespoons soy sauce
- 1/2 cup cranberry sauce
- 1 cup hoisin sauce, divided
- 1 cup julienned cucumber
Preheat the oven to 200 degrees F.
Remove the biscuits from the tube. Flatten out each one slightly. Place 1 teaspoon of sliced scallion into the center of the biscuit and drizzle with 1/4 teaspoon of sesame oil. Wrap the edges of the biscuit around the scallions and roll into a ball. Repeat with remaining biscuits. On a clean, floured work surface, roll out each biscuit ball into a round about 1/8-inch thick.
Heat 2 tablespoons of canola oil in a large, nonstick skillet over medium heat. Add a rolled out pancake and fry until crispy, about 3 minutes per side. Once cooked, place in the oven to keep warm. Repeat with the remaining pancakes and canola oil.
Meanwhile, in a separate skillet, heat 2 tablespoons of canola oil over medium heat. Add the turkey and soy sauce and cook until heated through. Turn off the heat and add the remaining teaspoon of sesame oil.
In a mini-food processor, combine the cranberry sauce and 1/2 cup hoisin sauce and blend until smooth.
To assemble: Drizzle 1 tablespoon of the remaining hoisin sauce onto a scallion pancake. Top with some cucumber, scallions, and some of the cooked turkey. Drizzle with 1 tablespoon of the cranberry-hoisin sauce. Repeat with remaining ingredients. Serve and enjoy.