Happy post-Thanksgiving! How’d you do yesterday? If you’re anything like us, you have an insane amount of leftovers taking up space in your fridge. And you know what they say, “When life hands you Thanksgiving leftovers, make hot pockets.” Okay, nobody has ever said that. But we’re saying it today because we have a ton of mashed potatoes, roasted veggies and cranberry sauce to eat pronto.
All you need to spiff up your leftover game is a couple of piecrust sheets, some Thanksgiving leftovers, and olive oil for brushing. We also suggest heating up some leftover mushroom gravy for dipping. These adorable little hand pies come together in less than 30 minutes and make a great snack for standing in line at Black Friday sales or watching football in front of the television.
With so many containers full of leftovers, you might be overwhelmed as to where to begin. Don’t stress about this too much. Think creatively and you may discover some delicious flavor combinations. Here are a few of our favorites:
- Sweet potato and cranberry sauce
- Green bean casserole and corn
- Macaroni and cheese and mashed potatoes
- Roasted veggies and a spoonful of stuffing
- Tofurky, quinoa, and salad greens
Really, the possibilities are endless. Sweet, savory, a little bit of both – the beautiful thing about Thanksgiving Leftover Hot Pockets is that everyone can make their own and customize the fillings to their liking.
If you can't find store-bought vegan pie crust sheets, here's a recipe to make your own: Flaky Vegan Pie Crust
Thanksgiving Leftover Hot Pockets
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 5 1x
- Category: Snacks
- Cuisine: Vegan
Description
These Thanksgiving Leftover Hot Pockets are warm, toasty and stuffed with the flavors of your holiday feast.
Ingredients
- 2 piecrust sheets, thawed (make sure they’re vegan)
- 1 cup Thanksgiving leftovers
- ¼ cup extra-virgin olive oil
- Mushroom gravy, for dipping (optional)
Instructions
- Preheat oven to 350°F. Use a small bowl (4 – 5 inches in diameter) to stamp the piecrust sheets into 10 circles. You’ll have to gather the scraps after the first three circles and roll them out to create the final two on each sheet.
- Add about 3 tablespoons of leftovers to 5 of the circles, leaving about an inch around the edges.
- Place the other 5 circles on top of the filling and seal the edges by pressing down with a fork. Flip the pockets over and seal the edges on the other side.
- Lightly brush each hot pocket with olive oil (both sides) and create vents by pricking the top surface with a fork. If you’re making a sweet one, we suggest sprinkling some cinnamon sugar on top before popping it in the oven!
- Bake hot pockets for about 25-30 minutes, until golden brown. Allow them to cool for 5 minutes before serving with a sidecar of warm mushroom gravy.
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