Repurpose leftover Jellied Cranberry Sauce into these comforting pocket pies with turkey and Boursin cheese. With the help of store-bought pie crust and only four other ingredients, these are a quick and easy dinner idea to make use of Thanksgiving leftovers.
Makes
4 pies
Total Time
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Ingredients
UNROLL:
SPREAD:
Test Kitchen Approved
Test Kitchen Tip
If cranberry isn’t your favorite, use tart cherry jam instead.
Instructions
Preheat oven to 400°. Line a baking sheet with parchment paper.
Unroll both doughs and cut each into quarters (8 quarters total). Gently roll 4 quarters with a rolling pin to make a bit larger to cover filling.
Spread 3 Tbsp. cranberry sauce on 4 of the unrolled dough quarters, leaving ¼-inch border.
Toss turkey with chives, season with salt and pepper, then arrange ½ cup on top of the 4 sauce-covered quarters. Crumble a quarter of Boursin cheese over turkey and top with rolled dough quarters. Seal edges then crimp with a fork. Cut an “x” in the top of each pie to allow steam to escape.
