Kentucky Hot Brown Crescents
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Kentucky Hot Browns Crescents

Taking Kentucky Hot Browns and making them into portable sandwiches using crescent rolls made for a spectacular dinner and school lunch the next day.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Entree
Servings: 16
Author: Lisa Douglas


Mornay Sauce

  • 3 tablespoons butter
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 1 cup grated white Cheddar cheese
  • ½ cup grated Swiss cheese
  • Freshly ground salt and black pepper


  • Preheat your oven to the temperature according to the directions on your crescent rolls (probably 350-degrees).
  • Lay the bacon strips onto a baking sheet lined with parchment paper and sprinkle each slice with the brown sugar, as evenly and fully covered as possible.
  • Bake until the bacon is beginning to brown and crisp, but isn't yet completely done, about 8 or so minutes.
  • For the Mornay Sauce, place butter in a medium saucepan and cook until melted and bubbling.
  • Add the flour and stir with a whisk to form a roux, whisking constantly for 2 to 3 minutes (do not let this roux brown).
  • Pour in the milk all at once, continuing to stir with the whisk while bringing it to a simmer.
  • Add freshly ground salt and pepper here, while occasionally whisking to test consistency while it continues to cook until smooth and thick; be sure to break up any lumps that form while it thickens.
  • Once it becomes thick like a gravy, turn off the heat and remove the pan from the stove.
  • Immediately add the Cheddar and Swiss cheeses while whisking, until melted and well combined.
  • The cheese will further thicken the sauce to a thick gravy, almost paste. (You can add milk back in if you'd like it thinner. I don't normally.)
  • Season with salt and pepper again, if needed.
  • Break a couple pieces of your prepared candied bacon into half or thirds.
  • Using a basting brush, spread the Mornay Sauce on each crescent triangle, followed by a small slice (perhaps ½ a slice) of the turkey, a piece candied bacon slice, a bit more sauce drizzled on top, and then the shredded Parmesan Cheese.
  • Fold the two end triangles into one another and begin rolling, being sure to tuck in any ingredients back in that might trickle or fall out.
  • Once all the crescents are rolled, bake for 8-10 minutes, or until the crescent rolls are puffy and slightly honey brown on top (do not over cook).