Ingredients:
2 cups cooked turkey (shredded or chopped)
1 can (8 oz) refrigerated crescent roll dough or puff pastry
1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
1/4 cup cream cheese, softened
1 tablespoon Dijon mustard (optional)
1/4 cup cranberry sauce (optional, for a Thanksgiving twist)
1/4 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon melted butter (for brushing)
Fresh herbs like thyme or parsley (optional for garnish)
Instructions:
- Preheat the Oven:
Preheat your stove to 375°F (190°C).
Line a heating sheet with material paper.
- Get ready the Filling:
In a medium bowl, combine the cooked turkey, destroyed cheese, cream cheese, Dijon mustard (on the off chance that utilizing), garlic powder, salt, and pepper. Blend until everything is well combined.
You can too mix in cranberry sauce if you need to include a sweet-tangy flavor to the filling.
- Gather the Pockets:
Unroll the bow roll batter (or puff cake) and partitioned it into person triangles or squares, depending on the dough.
Place a spoonful of the turkey blend in the center of each piece of dough.
Fold the batter over the filling, squeezing the edges together to seal the take. You can shape them into triangles, squares, or half-moons depending on the batter shape.
- Brush with Butter:
Place the fixed pockets on the arranged preparing sheet.
Brush the tops of the pockets with liquefied butter to allow them a brilliant, firm finish.
- Bake:
Bake in the preheated stove for 12-15 minutes, or until the mixture is brilliant brown and cooked through.
- Serve:
Let the turkey pockets cool somewhat some time recently serving. Embellish with new herbs like thyme or parsley if desired.
Optional Variations:
Veggies: Include a few sautéed vegetables like spinach, onions, or chime peppers to the filling.
Sauce: Serve with sauce, farm dressing, or cranberry sauce for dipping.