Friday, November 27, 2009

Turkey and Swiss 'Hot pocket'

I make this recipe every year the day after Thanksgiving and Christmas evening.
Super yummy and SO easy!

Homemade Turkey and Swiss ‘Hot Pocket’

2 pkgs. Refrig. Crescent Rolls
½ C. mayonnaise
2Tbl. honey Dijon mustard
2 C. cooked turkey, chopped (about 12 oz.)
½ C. chopped celery
½ C. dried cranberries (optional)
4 oz. Swiss cheese, shredded (1 cup)
¼ walnuts, chopped

1.Preheat over to 375. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward center., arrange 8 triangles in a line on a cookie sheet or baking stone and match wide end to wide end. Seal seams.
2.Measure mayo, mustard and pepper into a bowl.
3.Chop turkey and celery and add to mixture.
4.Add dried cranberries and walnuts.
5.Add shredded Swiss cheese.
6.Scoop the filling over the middle seam in the dough.
7.Lift each point of the dough over the top of the filling. Repeat with all the points alternating across the top of the sandwich.
8.Bake 20 to 25 mins. Until golden brown

Makes about 10 servings.
Adapted from Pampered Chef ‘Turkey Cranberry Wreath’
Patricia Robitaille

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