turkey broccoli cheese pockets

★★★★★ 1
a recipe by
Deborah Fisher
Chattanooga, TN

I came up with this one when looking for a different way to use leftover turkey, that the whole family could enjoy. They became an instant hit. We make them in larger batches and it's easy to adjust the amounts to taste. Some prefer more cheese or you could use different varieties.

Blue Ribbon Recipe

These tasty little pockets are the perfect way to use leftover turkey from your holiday meal. It beats a turkey sandwich any day. The cheese melts and holds the turkey and broccoli together. Everything is stuffed inside crescent dough. They're so good, your family won't complain about eating holiday leftovers.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 4
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For turkey broccoli cheese pockets

  • 2-3 c
    chopped turkey
  • 1 bag
    cooked, chopped broccoli (12 oz)
  • 12 oz
    shredded cheddar cheese
  • 2 tube
    refrigerated crescent rolls

How To Make turkey broccoli cheese pockets

Test Kitchen Tips
There is really enough filling to use 3 cans of crescent roll dough.
  • Filling ingredients in a bowl.
    Amounts are estimated and you can easily adjust for basically any number of pockets. Mix everything together in a large bowl.
  • Pressing dough into a rectangle.
    For each pocket, you need two roll sections. You can also simply use one triangle for the bottom and one for the top. The rectangles are a little easier to seal when done, but both ways work well. For the rectangles, be sure to press the long edge firmly, to form one large piece.
  • Filling placed on the crescent dough.
    Place 2-3 large spoonfuls of filling onto the dough.
  • Folding dough and sealing edges.
    Fold over for rectangles or place on top for triangles. Seal edges by pinching together firmly.
  • Pockets on a baking sheet.
    Place on a cookie sheet.
  • Turkey pockets baking in the oven.
    Bake at 375 degrees for 10-15 minutes. Cool slightly and enjoy!!