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Turkey Club Pizza

March 28, 2020 by Nicole Collins

Some recipes are just classic.

Don’t you agree?

When I say classic, I mean everyone’s version of the same dish is relatively similar. There are SOOOOO many ingredients in this world and SOOOOO many opportunities to tweak the flavor of a dish by using a little of this or a little of that. But, the classic recipes that I’m talking about pretty much taste the same wherever you go.

I’m thinking mostly of party foods when I make this statement. So, what would I put on that list? Hmmm… Maybe taco or 7 layer dip? Those ham and cheese sliders that some people call funeral sandwiches, definitely. Ambrosia salad, though I don’t typically eat this one because…oranges. And the inspiration for today’s recipe.

Veggie Pizza!

Veggie pizzas are the best. They require minimum effort. You serve it at room temp. They’re gorgeous will all those veggie colors. They pack tons of flavor for just a few ingredients. And the amount of servings you get depends on how small you cut the squares since veggie pizza is generally served as an appetizer.


Though veggie pizza is a pretty classic recipe, I’m taking the same concept and giving it a twist with a totally new flavor profile.

So today, we’re making Turkey Club Pizza!

Cue jaw drop.

In my mind, this recipe started as a warm flatbread. But as I continued to think through it, what we ended up with today is exactly what it was meant to be. A flavorful, colorful, cold/room temp appie that will put a smile on everyone’s face.

We start with store bought crescent dough. You can actually by full sheets of crescent dough in a can now which eliminates the need of pinching the perforated lines together from a traditional crescent roll can. But, either one will work here.

The glue for our pizza is simple: cream cheese, sour cream, and mayonnaise. The cream cheese helps to give the “sauce” some body, the sour cream adds some creaminess, and the mayo adds the salty quality of sauce that you’d want on any sandwich. We’re going to let the toppings do the talking on this pizza, and we do that by keeping the spread nice and simple.

To top our pizza, we’re using all of the standard club sandwich ingredients: deli turkey, shredded lettuce, crispy bacon, small tomato slices, rings of red onion, and freshly shredded Colby jack cheese. Sprinkle everything on top of the pizza in whatever way looks beautiful to you, and you’re ready to cut and serve!

Bonus! This recipe is easily doubled. I wasn’t actually making it for a party, so I didn’t need a big ol’ pan of Turkey Club Pizza. Though, I would’ve gladly devoured it all by myself. Let’s not get that twisted… Regardless, you’ll already have most of what you need anyway to make more, so definitely buy two cans of dough and load that baby up if you’re making these for a crowd!

In my opinion, this is such a fun way to think outside of the sandwich. Food is meant to be fun, and I think this recipe is one that everyone will love!

Ok everyone, this ends our unofficial sandwich week. I’m not even sandwiched out yet, but it’s time to move on to something new. Give me some ideas. What’s on your pantry clean out menus for next week?

I hope you enjoy, and let’s eat!


Turkey Club Pizza

Serves: 12 squares Print


  • 1 can crescent dough sheet

  • 4 oz cream cheese, softened

  • 2 tbsp sour cream

  • 2 tbsp mayonnaise

  • ½ cup shredded romaine lettuce

  • ½ cup shredded colby jack cheese

  • 1 roma tomato, thinly sliced

  • 2-3 slices bacon, cooked and chopped

  • 2 tbsp red onion, thinly sliced

  • 2 oz deli turkey, torn

  • salt and pepper, to taste


  1. Bake crescent dough sheet according to package directions. If using regular crescent dough, pinch the seems to form one sheet of dough. When finished baking, allow crust to cool completely.

  2. In a mixing bowl, use a hand mixer to combine cream cheese, sour cream, and mayonnaise until smooth. Spread cream cheese mix over the crust leaving about a ½ inch border around the edges.

  3. Sprinkle lettuce, cheese, tomatoes, bacon, red onion, and turkey over the top of the cream cheese mix. Season with a pinch of salt and pepper. Cut into 12 squares. Serve!

Recipe notes:

*This pizza is best served at room temp and eaten fresh. It doesn't store well if you wanted to keep leftovers.

*I recommend shredding your own cheese. If has a softer texture, and I prefer it over the pre-bagged stuff.

*You can buy crescent can dough sheets in the refrigerator section of the grocery store. If you can't find the sheets, you can use a can of crescent dough, roll it out, and pinch the seams together.

*This recipe is easily doubled to make as a fun party appetizer for a crowd.

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