TURKEY-CHEESE POCKETS RECIPE
Check out this fun and easy Turkey-Cheese Pockets Recipe! This Turkey-Cheese Pockets Recipe incorporates mozzarella, cream cheese and turkey.
Provided by My Food and Family
Categories Turkey
Time 27m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Mix cream cheese, dressing and mustard in small bowl until blended. Add turkey and mozzarella; mix well.
- Press or roll out each biscuit to 3-1/2-inch circle; top with cream cheese mixture. Fold each in half; firmly press edges together to seal. Place on baking sheet.
- Bake 10 to 12 min. or until lightly browned. Serve warm.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 2 g, Protein 4 g
TURKEY CHEESE POCKETS (OR HAM AND CHEESE POCKETS)
These are so easy to make for a quick hot lunch and taste so much better then the pockets you can buy in the store. You can also use jarred pizza sauce, pepperoni and mozzarella cheese to make pizza pockets as well.
Provided by Karen From Colorado
Categories Lunch/Snacks
Time 27m
Yield 10 serving(s)
Number Of Ingredients 6
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).
DANISH CHEESE POCKETS
From Nick Malgieri's book Bake! This is a companion recipe to Recipe #450977, but you can use any Danish pastry dough. If you do use Recipe #450977, use 1/2 batch.
Provided by Chocolatl
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine cream cheese, sugar, egg yolk and vanilla.
- Beat together with a small spatula.
- Place dough on a floured surface and lightly sprinkle flour over it.
- Using a rolling pin, press the dough in firm, parallel strokes to soften it.
- Flour the surface and the dough again if necessary.
- Roll dough out to a 12" x 17" rectangle.
- Slide dough onto a cookie sheet and refrigerate until firm, about 10 minutes.
- Cut a 1-inch wide strip of dough from one of the narrow sides, and set it aside.
- Cut remaining dough into 12 4-inch squares.
- Leave squares in place and drop a heaping teaspoon of filling in the center of each square.
- Fold the four corners of each square in to meet in the center over the filling, overlapping only about 1/4 inch.
- Place on a baking sheet lined with parchment paper or foil.
- Cut reserved pastry into 12 1-inch squares.
- Beat the egg and salt together and brush a little in the center of each pastry.
- Top with a square of the reserved dough.
- Cover and let rise until just starting to puff, about 20-30 minutes.
- Preheat oven to 400°F.
- Brush pastry all over with egg wash.
- Sprinkle with almonds.
- Bake until pastry is deep golden and filling is set, about 20 minutes.
- Cool on rack.
- Combine icing ingredients in a small saucepan and stir to mix.
- Cook over low heat until just lukewarm.
- Drizzle icing over pastry and let set.
Nutrition Facts : Calories 317.1, Fat 20.8, SaturatedFat 7, Cholesterol 51.7, Sodium 262.9, Carbohydrate 28.4, Fiber 1.8, Sugar 11.4, Protein 4.8
CLASSIC CHEESECLOTH TURKEY
This cheesecloth turkey uses a classic method, wine-soaked cheesecloth, to give you the juiciest turkey and most flavorful gravy you've ever tasted! Pair with your favorite sides for a complete meal. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 24 servings (4 cups gravy).
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Remove giblets from turkey; cover and refrigerate for gravy. Pat turkey dry; place breast side up on a rack in a roasting pan. In small bowl, combine softened butter, thyme and sage. With fingers, carefully loosen skin from turkey breast; rub butter mixture under the skin. Sprinkle salt and pepper over turkey and inside cavity; fill cavity with celery, onion and carrot., In a large saucepan, melt cubed butter; stir in wine. Saturate a four-layered 17-in. square of cheesecloth in butter mixture; drape over turkey. Bake turkey, uncovered, 3 hours; baste with wine mixture every 30 minutes, keeping cheesecloth moist at all times. , Remove and discard cheesecloth. Bake turkey until a thermometer inserted in the thigh reads 170°-175°, basting occasionally with pan drippings, 45 minutes to 1-1/4 hours longer. (Cover loosely with foil if turkey browns too quickly)., Remove turkey to a serving platter; cover and let stand 20 minutes before carving. Discard vegetables from cavity. Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 1/3 cup. Add enough broth to remaining drippings to measure 4 cups., For gravy, chop reserved giblets. In a large saucepan, saute giblets in reserved fat until browned. Stir in flour until blended; gradually stir in broth mixture. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with turkey.Freeze option: Place sliced turkey in freezer containers; top with any cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 354 calories, Fat 16g fat (5g saturated fat), Cholesterol 149mg cholesterol, Sodium 302mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 43g protein.
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