Leftover Turkey & Sweet Potato Hand Pies
Reduced fat crescent roll dough
8 oz, (1 tube)
50% reduced fat sharp cheddar cheese
½ cup(s), shredded
Cooked turkey breast without skin and bone
6 oz, chopped
Cooked sweet potato(es)
5 oz, roasted, chopped
Canned cranberry sauce
- Preheat the oven to 375°F. On a large piece of parchment paper lightly dusted with flour, unroll the dough. Pinch the perforations to seal. Roll the dough into a 15 x 9–inch rectangle. Cut the dough in half lengthwise, then into thirds crosswise to form 6 equal pieces. Space the dough pieces about 1 inch apart on the paper.
- Lift the dough, on the paper, onto a large sheet pan. Arrange 4 tsp cheese over one diagonal half of each dough piece (you will fold the other half of the dough over to form a triangle). Top the cheese evenly with the turkey and sweet potatoes; spoon 1½ tsp cranberry sauce over each. Fold the untopped half of dough over the fillings, pulling gently to stretch as needed. Press the edges of the dough with the tines of a fork to seal. Pierce the top of the dough 2 to 3 times with the tip of a sharp knife to allow steam to escape.
- Coat the tops of the hand pies with cooking spray. Bake at 375°F until browned, about 15 minutes.
- Serving size: 1 hand pie