Monday, November 28, 2011

Homemade Hot Pockets for Leftovers!


No, they aren't pretty. But, these little homemade hot pockets I made with our thanksgiving leftovers are delicious! And, the freeze very well!

I had some frozen pizza dough, so I just thawed it out, let it get to room temp, and cut up a whole bunch of our leftovers and mixed them into two big batches- one for the ham, and one for the turkey!

Recipes (based on leftovers at hand) To Make 2 Batches- about 18 or so lunch-sized pockets
2 batches pizza dough, biscuits dough, or savory pie dough- you decide
(Pizza dough is harder to work with as it doesn't like to roll out as much as other doughs, but that's what I went with!)

Mix together:

Ham Pockets
1.5 cups more or less diced ham
1/2 medium, crisp apple, diced (leftover from the apple pie!)
about 1 cup shredded cheddar/other cheeses
1 teaspoon thyme
1 teaspoon oregano
1-2 sprigs fresh rosemary (from the front yard)
Salt & pepper
Random veggies- either thawed frozen mixed veggies, spinach, brussels, green beans, whatever you like! I used spinach, and made sure it was dry.

Turkey Pockets
1.5 cups more or less roasted and diced turkey meat
1/2 medium, crisp apple, diced (leftover from the apple pie!)
1/4 cup chevre cranberry log & up to 1 cup brie (appetizer leftovers)
1/4 cup gravy (less if too runny)
1/2 cup sweet potatoes or mashed potatoes- you decide!
dash of cranberry sauce
1 teaspoon thyme
1 teaspoon oregano
1-2 sprigs fresh rosemary (from the front yard)
Salt & pepper
Random veggies- either thawed frozen mixed veggies, spinach, brussels, green beans, whatever you like! I used mixed frozen veggies that included peas, carrots, tiny green beans and corn which was perfect with the mashed potatoes.

Preheat oven (according to dough instructions- pizza should be 400-425 degrees) and lightly grease a cookie sheet with olive oil.

Roll out your dough into little circles (size by eye) on a well-floured surface. Then, spoon very generous portions of the mixture into each circle. Fold over to a half-moon shape and pinch the edges until sealed. Transfer to the cookie sheet, poke the tops with a fork for venting, and brush with a little olive oil. Bake until browned a bit and crispy, 20 minutes for the pizza dough, probably about the same for other doughs as well! Make sure to cook and allow to come to room temp before freezing. If freezing, wrap in parchment or wax paper, then put in freezer bag and enjoy having some leftovers through the winter!





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