These Thanksgiving Leftover Hot Pockets are warm, toasty and stuffed with the flavors of your holiday feast.
- 2 piecrust sheets, thawed (make sure they’re vegan)
- 1 cup Thanksgiving leftovers
- ¼ cup extra-virgin olive oil
- Mushroom gravy, for dipping (optional)
- 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.