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
- 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
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.