Thanksgiving Leftovers “Hot Pockets”

Posted by & filed under fall, leftovers, puffed pastry, Quick and Easy, Thanksgiving.

As Thanksgiving weekend comes to a close, you’re likely eyeing the last of the leftovers in the fridge, wondering if you can possibly eat them yet another day. Rather than simply reheat, though, I’ve got a creative — and delicious — way to use them up: Thanksgiving Leftovers “Hot Pockets!”

If you grew up in the ’80s and ’90s, you surely remember “Hot Pockets,” a meat & cheese treat wrapped up in dough perfect for popping in the microwave at a moment’s notice for a tasty snack. Well, I took that concept a step further to use up my Thanksgiving leftovers…

I had an epiphany on one of my recent Trader Joe’s runs. (You all know by now how much I love TJ’s…) I realized the puffed pastry is probably one of the best (and most underappreciated) deals in the store. The list of ingredients passed muster — not an easy feat these days — and the price is right ($3.99 for two large sheets). Never one to back away from a challenge, I threw it in the cart and vowed to find a clever way to bake it up. Sure enough, filling it with leftover chicken breast, stuffing and gravy was the perfect way to put it to good use!

The best part of this recipe is you can customize it based on what you have on hand. Veggie lovers can use up all of those sweet potatoes, brussels sprouts, corn and more. You could dollop some cranberry sauce on top of the chicken and stuffing for a nice sweet and salty touch. Love cheese? A piece of provolone, white cheddar or swiss would work well here. Fill it with your favorite things and feel good about not throwing those leftovers away. How’s that for a great ending to a long holiday weekend?

Thanksgiving Leftovers “Hot Pockets”
By The Rescue Baker

1 sheet of puffed pastry, thawed (I used Trader Joe’s)
Leftover chicken or turkey breast, shredded (I used about 1/2 a chicken breast)
2-3 tbsp. leftover stuffing
2-3 tsp. leftover gravy

1. Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper. Cut the sheet of puffed pastry into 4 quarters; you will use 2 pieces for the bottom and 2 pieces for the top. Place two pieces on the cookie sheet to begin building your pastries.

2. Add stuffing to the pastry.

 

 

 

 

 

 

 

3. Top with a few slices of chicken or turkey breast.

 

 

 

 

 

 

 

3. Add gravy to top.

 

 

 

 

 

 

 

4. Place second slice of puffed pastry on top. Tightly fold over the edges, crimp with a fork to seal, and cut vent holes in the top to allow steam to escape during baking. (You could get fancy here and brush a quick egg wash over top, but I found mine to be just as delicious without it).

 

 

 

 

 

 

 

 

 

 

5. Bake until golden brown – about 25-30 mins.

 

 

 

 

 

 

 

6. Serve with more gravy and cranberry sauce, if desired. A simple side salad makes it a meal. Mmmm – check out that filling!

 

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