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
           Parmesan; shredded -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
  425°F/218°C. 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" 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 tb 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 425°F/218°C.

  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.

  Recipe by J. Kenji Lopez-Alt

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Kitchen

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