TURKEY POCKETS RECIPES

Steps:

• Preheat oven to 400 degrees (205 celsius).
• Mix cream cheese, mayo, and mustard in a small bowl.
• Add turkey and cheese; mix well and set aside.
• Press or roll out each biscuit to a 3 1/2 inch round.
• Place 1 heaping tablespoon of the cream cheese mixture onto each biscuit round.
• Fold dough over the filling to make a small turnover shape; seal edges by pressing firmly together.
• Place on an ungreased cookie sheet and bake 10 to 12 minutes until lightly browned.
• Serve hot.
• To make ham pockets, replace turkey with chopped ham and mozzarella with shredded cheddar cheese.
• These can be made in advance and frozen for a quick after school snack. Microwave them wrapped in paper towels until hot (1 to 2 minutes).

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened but not fully cooked, about 5 minutes. Drain.
• Cook and stir turkey in a skillet over medium-high heat until no longer pink, about 5 minutes. Reduce heat to medium; stir in potatoes, onion, salsa, Worcestershire sauce, steak sauce, mustard, garlic powder, salt, and pepper. Simmer until sauce is reduced and no longer soupy, 5 to 10 minutes. Stir in cilantro.
• Place 1 puff pastry sheet on each baking sheet. Cut pastry into thirds using the fold lines as a guide. Cut each third into 2 rectangles.
• Drop large spoonfuls of turkey-potato mixture on one side of each pastry rectangle. Fold pastry over filling and pinch edges to seal.
• Bake in the preheated oven until pastry is puffed up and golden brown, about 1 hour.