Turkey Cheese Pockets Recipes

TURKEY-CHEESE POCKETS RECIPE

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.

TURKEY CHEESE POCKETS (OR HAM AND CHEESE POCKETS)

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

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.