Thanksgiving Leftover Turkey & Sweet Potato Hand Pies
So many Thanksgiving favorites come together in this handheld treat—crescent rolls, turkey, sweet potatoes, and cranberry sauce. A little bit of sharp cheddar only makes everything taste even better. The dough is easiest to roll out and work with when it’s cold, so try to leave it in the fridge as you gather and prep the filling ingredients. If you get a tear as you fold the dough over the fillings, simply pinch to reseal.
Reduced fat crescent roll dough
50% reduced fat sharp cheddar cheese
½ cup(s), shredded
Cooked turkey breast without skin
6 oz, chopped
Roasted sweet potato with olive oil (2 tsp)
5 oz, 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