Real Recipes From Real Home Cooks ®

homemade pasty pocket

(1 rating)
Recipe by
Monica H
Michigan City, IN

Super quick and super easy; use this with whatever leftovers you have in your fridge! For this one I used the chinese chicken and rice I made last night, as stuffing. Also, you can use chopped up meatloaf, leftover mashed potatoes (mix in a little cheese and veggies), leftover pizza (scrape off topping to use as dough filling), any leftover casserole or pastas or whatever have you. Possibilities of stuffing are endless and it makes a wonderful lunch for next day! *** Serve with various salad dressings as "dipping sauces".

(1 rating)
yield 2 serving(s)
prep time 5 Min
cook time 20 Min

Ingredients For homemade pasty pocket

  • 1 can
    refridgerated crescent dough
  • leftovers

How To Make homemade pasty pocket

  • 1
    Preheat oven as directed on dough package.
  • 2
    Unroll dough and divide along perforated seams to form 4 large squares. In the middle of the squares there might be more perforation. Use fingertips to seal those up (don't want leaky pasties!)
  • 3
    Spoon in your leftover stuffing into two of the squares.
  • 4
    Top those with the other dough squares, and lift gently to pinch the edges closed.
  • 5
    Using the assistance of a spatula, lift pasties into casseole baking dish. Bake until golden brown on top.