Creamy Turkey Pockets

Years ago when my husband and I were first married my mom gave us a huge turkey. I was so excited to get so much meat for free. I figured we could eat turkey for a week or two. Unfortunately, turkey and mashed potatoes night after night gets gross after a while. I tried to come up with a couple different dishes to use up the turkey. Some, my husband will tell you, weren't very good. But, these creamy turkey pockets were a huge hit. With Thanksgiving just around the corner I thought I would share them with you as a perfect way to use up the last of the Thanksgiving dinner.

You can vary the ingredients based on what you have, but we like green beans and carrots in our croissants. Start by mixing 1/2 cup mashed potatoes, 3 oz. cream cheese and a dash of salt and pepper in a bowl.

Once the cream cheese is mixed in add 1/4 cup green beans and 1/4 cup sliced carrots. Finally, add about 1 cup turkey meat (you can also use a rotisserie chicken) that is diced.

Stir until the veggies and meat is mixed well. Roll out a sheet of pastry dough or crescent roll dough. I use the pillsbury pastry dough that is all one big sheet. Cut it into 8 pieces.

Scoop out the turkey mixture onto four of the pieces, staying away from the edges. Then place the other four pieces of dough on top of the turkey mixture.

Carefully roll up the sides of the dough. Add a couple of slits on the croissants before cooking.

Then, cook in the over for about 12-15 minutes or until golden brown. Remove from the oven and serve.

This is such a fantastic way of using up the last bit of leftover turkey or chicken. These creamy little pockets make leftovers taste fresh again. Your family won't ever complain about leftover Thanksgiving dinner again.

Cream Turkey Pockets

3 oz Cream Cheese, softened
1/2 C. Mashed Potatoes
1/4 C. Green Beans
1/4 C. Sliced Carrots
1 C. Diced Turkey or Chicken, cooked
1 Package Crescent Dough

Mix 1/2 cup mashed potatoes, 3 oz. cream cheese and a dash of salt and pepper in a bowl. Add 1/4 cup green beans, 1/4 cup sliced carrots, and 1 cup turkey meat (you can also use a rotisserie chicken). Stir until the veggies and meat is mixed well. Roll out a sheet of pastry dough or crescent roll dough. Cut it into 8 pieces. Scoop out the turkey mixture onto four of the pieces. Place the other four pieces of dough on top of the turkey mixture and carefully roll up the sides of the dough. Add a couple of slits on the croissants. Then, cook in the over for about 12-15 minutes or until golden brown. Remove from the oven and serve.