Happy Thanksgiving! I hope you all have a fabulous day full of good food, family, and friends! Today’s post for Rosemary Turkey Pockets is my last new recipe to use up those Thanksgiving leftovers.
I usually don’t post on holidays but I had an extra recipe I had to share. Be sure to stop back tomorrow too. I have put together all of my recipes from my blog for Thanksgiving leftovers into one post! There are 20 total.
Today’s rosemary turkey pockets are a variation on a family favorite, chicken pillows. I have fancied it up and included turkey instead. Now you can serve these topped with leftover gravy if you have it and you want to use it. Otherwise these are just great on their own.Print
- 6 oz. cream cheese (softened)
- 2 Tbsp. butter, softened
- 1 Tbsp olive oil
- 1 cup sliced fresh mushrooms
- 1/2 red pepper, diced
- 2–3 cups diced turkey
- 3 green onions, diced
- 1 sprig fresh rosemary
- 1 1/2 cups shredded Parmesan cheese, divided
- 1 egg, beaten
- 2 tubes of Pillsbury Crescent Creations (or use the crescent rolls and press the perforated lines together)
- Preheat oven to 350 degrees.
- In a large bowl, blend cream cheese and butter together.
- In a pan, saute mushrooms and red peppers until tender.
- Add the mushrooms/red pepper mixture along with the turkey, green onion, rosemary and 1/2 cup of the Parmesan cheese to the cream cheese mixture. Stir until well combined.
- Unroll crescent roll dough and cut each roll into 4 rectangles.
- Place a spoonful or so of the turkey mixture on half of each of the crescent dough rectangles. Divide mixture evenly between the rectangles.
- Fold over the other half of of the crescent to for each of the rectangles and seal edges, creating a pocket.
- Place the pocket on a baking sheet. brush the tops of each pocket with the beaten egg.
- Sprinkle to tops of the pockets with the remaining 1 cup shredded Parmesan cheese.
- Place in the oven and bake at 350 degrees for 15-20 minutes or until golden brown. Makes 8 servings.
Recipe adapted from Rhodes Bake-N-Serv Blog.