For the dough: Mix water with yeast & sugar in a stand mixer. Let sit 5 minutes until bubbly. Add salt & flour. Knead on medium-low speed for 10 minutes; until dough is soft & elastic (add extra flour if necessary). Take dough out of bowl & round into a ball. Spray the bottom of the mixing bowl & return dough to bowl. Cover with a towel & let rise until double in size, about 30-60 minutes depending on the temperature of the room.

Take dough out of bowl, pat down & cut into 20 even pieces. Roll pieces into balls & place on a greased cookie sheet. Cover with a towel & let double in size; 30min or so. (This process is relaxing the dough so you can roll it nice & thin, but still have a fluffy bread.)

Once your rolls are almost doubled start your filling; In a large non-stick saute pan, brown sausage, drain any fat. Set aside. Brown ground turkey. Add sausage, white onion, & cranberries breaking up ingredients with your spoon or mix-n-chop. Add spices & cook until the onion is translucent. Throw in the green onions & toss up the mixture. Turn off heat & remove.

Uncover rolls a few at a time, so as to not dry out the dough. Take roll, roll into an oval. Wet finger & trace the rim of half the dough for a seal. Spoon ¼ cup sausage mixture & top with a tsp or so slice of cream cheese. Fold top over & pinch edges with a fork or cut-n-seal. Place on greased cookie sheet & repeat until all pillows are finished, covering with a towel in between each pillow (don't want these your little sandwiches drying out!)