Thanksgiving Pockets with Cranberry Gravy
This is my favorite Thanksgiving left-over meal. I created this a few years ago, but this year I made cranberry gravy, just to see if I could get a little of that cranberry flavor in our left-overs. I thought I would get sick of eating these all week, but I didn't. I just love all the flavors.
2 pkgs Pillsbury Crescent Rolls (makes 8 - 4 per package)
Left-over: Turkey, mashed potatoes, peas, etc. (you may add any Thanksgiving left-overs)
Gravy: Left - over gravy with CranMango (or any Cranberry) juice
1 Egg, beaten
1. Use parchment paper to roll out crescent roll dough with flour. Pinch the perforated line together with your fingers, so there are no gaps or open spaces.
2. Put a piece of turkey, mashed potatoes, peas (and anything else you want) on the dough. Fold the dough around your fillings and use a fork to crimp dough together around the edges.
3. Put on a baking sheet.
4. Once all pockets are ready, brush tops with the egg.
5. Bake at 375* for 12 - 17 minutes, until edges are lightly browned.
For Cranberry gravy.
1. In a medium saucepan reheat your left-over gravy over medium heat. Put a little cranberry juice in some flour and mix until all lumps are gone. Add a little at a time to your gravy on the stove. You can add more if you like the cranberry taste.
2. Heat until thick.
3. Pour over your Thanksgiving pockets to add that cranberry flavor.
We had colorful pockets this year as we used the variety of potatoes with purple ones ;)