Thanksgiving Leftovers Hot Pockets
Repurpose your delicious Thanksgiving leftovers and make these Thanksgiving Leftovers Hot Pockets. I've teamed up with the National Turkey Federation to bring you a turkey-licious recipe that you'll love this fall and all year long. Mashed potatoes, stuffing, cranberry sauce and turkey cooked in flaky pie dough to golden perfection.
Servings 4 servings
Ingredients
- 2 pie dough rounds (store bought or homemade)
- 1/2 cup leftover mashed potatoes
- 1/4 cup leftover stuffing
- 1/4 cup leftover cranberry sauce
- 1/2 cup diced or shredded turkey
- 1 large egg, whisked
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Set aside.
- Roll one pie dough round into a 12-inch circle on a floured surface. Trim circle to an 8 x 9 inch rectangle using a pizza cutter or knife. Cut in half vertically. Now cut in half horizontally. You will have 4 - 4 x 4.5-inch pieces. Place the dough pieces on the prepared baking sheet. Repeat with the remaining pie dough round.
- Spread 2 tablespoons of the mashed potatoes onto each of the 4 dough pieces on the baking sheet. Top each with 1 tablespoon of stuffing and cranberry sauce. Evenly divide the turkey among the pie dough.
- Place the remaining pie dough pieces over topped dough and gently stretch so that the edges meet. Using a fork, crimp the edges so that they seal. Brush with whisked egg. Bake for about 15 minutes, or until golden and flaky.