Subj : 11/29 Nat Leftovers Day 5
To   : All
From : Dave Drum
Date : Thu Nov 28 2024 02:48 pm

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

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... "One way to stop a runaway horse is to bet on him." -- Jeffrey Barnard
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