Thanksgiving Leftovers Hot Pockets

Fact: Everything is better as a Hot Pocket. Even Thanksgiving dinner.


  • All-purpose flour, for work bench
  • 1 package puff pastry (2 sheets), thawed
  • 1 cup prepared sausage stuffing
  • 1 cup turkey meat, shredded
  • 1 cup homemade cranberry sauce
  • 2 large eggs


  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll both sheets into a 10x12-inch rectangle. Set one sheet aside. Cut one sheet into 12 equal rectangles. Fill the center of each piece of pastry with about 2 tablespoons each of stuffing, turkey and cranberry sauce.
  3. Cut the other puff pastry sheet into 12 equal rectangles.
  4. In a small bowl, whisk together 2 eggs plus 2 tablespoons water. Brush edges with egg wash and top with puff pastry rectangle. Press sides together to seal. Using a fork, crimp the edges and use a knife to neatly trim the edges. Brush tops with more egg wash and score two lines in the middle of the puff pastry to allow steam to escape while baking.
  5. Transfer hot pockets to baking sheet and bake until puffy and golden brown, about 20 minutes. Serve warm.