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         Title: Thanksgiving Leftovers Hot Pockets   
    Categories: Breads, Vegetables, Dairy, Cheese, Poultry   
         Yield: 6 Pockets   
       
              A-P flour; for surfaces   
         1 lb Homemade or store-bought   
              - pizza dough, divided in   
              - 6 even balls (see Tip)   
              Leftover stuffing   
              Leftover roasted or mashed   
              - sweet potatoes   
              Leftover roast turkey;   
              - shredded   
              Leftover cranberry sauce   
              Leftover gravy   
         1 tb Heavy cream or milk   
              Shredded Parmesanz   
              +=OR=+   
         3 sl Ementhal or Cheddar; each   
              - cut into two rectangles   
       
     Lightly flour a work surface and lay the 6 dough balls   
     out on top. Dust with flour and cover with a clean   
     kitchen towel. Allow the dough balls to rest at room   
     temperature until easy to stretch, about 45 minutes.   
        
     Adjust an oven rack to the center position and heat oven   
     to 425ºF/218ºC. Working 1 at a time and leaving the rest   
     covered as you work, roll and stretch each ball of dough   
     into a circle about 7 inches in diameter.   
        
     Working with 1 circle at a time, layer a total 1 cup of   
     leftovers in a log about 2" wide and 5" long down the   
     center: Start with a layer of stuffing, which absorbs   
     the juices as the pockets bake, then add vegetables,   
     turkey, cranberry sauce and gravy. Do not overstuff.   
        
     Fold the top and bottom of the dough over the ends of   
     the log. Lift the right side over the log, stretching it   
     a little to completely cover the filling while making   
     sure the top and bottom stay tucked in. Fold the left   
     side over and repeat. You should end up with a neat   
     package about the size of a Chinese egg roll. Repeat   
     with the remaining dough circles and filling.   
        
     Transfer the pockets seam side down to a parchment-lined   
     rimmed baking sheet. Combine the heavy cream or milk   
     with 2 tablespoons of leftover gravy (if you have any)   
     and brush the pockets with the mixture. (You can use   
     plain heavy cream or milk if you do not have any   
     leftover gravy.) Use a sharp knife to cut three slits on   
     the top of the pockets for ventilation. Sprinkle the   
     pockets with a dusting of shredded Parmesan or lay a   
     half slice of Swiss or Cheddar on top of each one.   
        
     Bake until deep golden brown, 12 to 18 minutes. Serve   
     immediately with extra gravy and cranberry sauce for   
     spooning or dipping. You can also refrigerate the cooked   
     pockets and reheat them in a toaster oven, about 7   
     minutes at 425ºF/218ºC.   
        
     TIP: You can also use canned pizza dough or thawed   
     frozen puff pastry for this. Divide and roll the dough   
     into 6 (7" by 6") rectangles. When forming the pockets,   
     fold one side over the other and crimp the edges with a   
     fork to seal. Bake as directed.   
        
     By: J. Kenji Lopez-Alt   
        
     Yield: 6 pockets   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Kitchen   
       
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