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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
 
MMMMM

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