MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Thanksgiving Leftovers Hot Pockets
Categories: Breads, Vegetables, Dairy, Cheese, Poultry
Yield: 6 Pockets

A-P flour; for surfaces
1 lb Homemade or store-bought
- pizza dough, divided in
- 6 even balls (see Tip)
Leftover stuffing
Leftover roasted or mashed
- sweet potatoes
Leftover roast turkey;
- shredded
Leftover cranberry sauce
Leftover gravy
1 tb Heavy cream or milk
Shredded Parmesanz
+=OR=+
3 sl Ementhal or Cheddar; each
- cut into two rectangles

Lightly flour a work surface and lay the 6 dough balls
out on top. Dust with flour and cover with a clean
kitchen towel. Allow the dough balls to rest at room
temperature until easy to stretch, about 45 minutes.

Adjust an oven rack to the center position and heat oven
to 425ºF/218ºC. Working 1 at a time and leaving the rest
covered as you work, roll and stretch each ball of dough
into a circle about 7 inches in diameter.

Working with 1 circle at a time, layer a total 1 cup of
leftovers in a log about 2" wide and 5" long down the
center: Start with a layer of stuffing, which absorbs
the juices as the pockets bake, then add vegetables,
turkey, cranberry sauce and gravy. Do not overstuff.

Fold the top and bottom of the dough over the ends of
the log. Lift the right side over the log, stretching it
a little to completely cover the filling while making
sure the top and bottom stay tucked in. Fold the left
side over and repeat. You should end up with a neat
package about the size of a Chinese egg roll. Repeat
with the remaining dough circles and filling.

Transfer the pockets seam side down to a parchment-lined
rimmed baking sheet. Combine the heavy cream or milk
with 2 tablespoons of leftover gravy (if you have any)
and brush the pockets with the mixture. (You can use
plain heavy cream or milk if you do not have any
leftover gravy.) Use a sharp knife to cut three slits on
the top of the pockets for ventilation. Sprinkle the
pockets with a dusting of shredded Parmesan or lay a
half slice of Swiss or Cheddar on top of each one.

Bake until deep golden brown, 12 to 18 minutes. Serve
immediately with extra gravy and cranberry sauce for
spooning or dipping. You can also refrigerate the cooked
pockets and reheat them in a toaster oven, about 7
minutes at 425ºF/218ºC.

TIP: You can also use canned pizza dough or thawed
frozen puff pastry for this. Divide and roll the dough
into 6 (7" by 6") rectangles. When forming the pockets,
fold one side over the other and crimp the edges with a
fork to seal. Bake as directed.

By: J. Kenji Lopez-Alt

Yield: 6 pockets

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM

... "One way to stop a runaway horse is to bet on him." -- Jeffrey Barnard
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)