These quick and easy Christmas leftover pockets are a great way to use up your leftovers in a simple way.
Course Appetizer
Cuisine American
Prep Time 15 minutesminutes
Cook Time 16 minutesminutes
Total Time 31 minutesminutes
Servings 4servings
Author Two Market Girls
Ingredients
1tinPillsbury Grands Crescent Rolls
250gvegan mashed potatoes
1cupvegan stuffing
3Gardein vegan turkey cutletscut into strips
12gvegan buttermelted
10g(1 tbsp) garlic powder
3g(1 tbsp) dried rosemary
240mL(1 cup) vegan gravy
Instructions
Preheat your oven to 375°F.
Line a baking sheet with parchment paper and roll out two of the crescent rolls onto it. You’ll bake all 4 rolls on the baking sheet, but there will likely only be room to prepare one or two at a time.
Add 1-2 tbsp of your leftover mashed potatoes near the centre of the roll, but staying in the largest part of the roll. Then add a 1 tbsp of stuffing, a few strips of the turkey cutlet, and top with some cranberry sauce.
To fold the rolls, start with the shortest point and bring it in to the centre on top of the layers. Bring the next shortest point in and do the same. Finally, take the long point and wrap it over so that it overlaps the dough and leaves the layers peeking out still. Tuck the excess dough from the long point underneath the roll so give a clean look.
Brush each roll with melted vegan butter and sprinkle on garlic powder and dried rosemary.
Bake for 16 minutes or until golden brown.
While rolls bake, you can re-heat the gravy and have it ready as a dip.