We’ve all seen the Hot Pocket commercials and at some point wanted to purchase them. Well, that is until the moment after you actually ingest one—like an iron shot put was hurled at your stomach. (Just ask comedian Jim Gaffigan, he’s all over the consequences of Hot Pockets). Microwavable preservative-filled pastry, what were they thinking? In theory I can see it–a buttery-crisp pastry filled with cheesy wonderment! Not to worry, we have a non-gut-wrenching alternative. It’s quick & satisfying—Smashed Potato & Chicken Turnovers. You heard me, turnovers, but there are no apples & cinnamon for this batch. We’re going savory!
These brilliant little bites were born from simple ingredients—russet potatoes, cheese, garlic, green onion, and a marinated chicken breast. Oh, did I forget to mention crescent roll dough? And who doesn’t love getting to pop-open those tubes! If you like loaded-baked potatoes, this turnover is for you.
Our golden bakes will make for an excellent appetizer, but also a simple dinner with a side salad, which is how I like to enjoy them.
Here are the goods:
- 2 cans crescent roll dough
- 2 large russet potatoes (or 3 smaller), for mashing
- 1 cooked chicken breast, optional (can use leftover, seasoned okay)
- ½ cup chedder cheese, or cheese blend, shredded
- 2 T parmesan cheese, shredded or grated)
- 2 green onions, chopped
- 2 cloves garlic, minced
- 2 T ranch dressing
- 1 T sour cream
- Dash cayenne pepper
- S&P
- Peel & dice potatoes, add to pot & boil until very tender (about 15-20 min if cut small).
- Meanwhile, chop green onion & cooked chicken breast, and mince garlic cloves.
- Once potatoes are tender, drain, cool & add to a mixing bowl.
- With wooden spoon smash potatoes until smooth & add all other ingredients (minus dough).
- Unroll crescent roll dough cans, lay out dough on cutting board (do not pull apart at perforations).
- Pinch back together seems of crescent dough & cut dough into 12 squares (1 can should yield six, 4" squares)
- Place approx 2-3 T of filling onto squares of dough, sprinkle with additional cheese
- Fold-over dough to make triangles & crimp/seal the edges well, by hand.
- Sprinke top of turnovers with a dash of paprika
- Bake turnovers on ungreased baking sheet for approx 10-15 minutes (in oven on 375).
- Once done, cool on baking rack for ~5 minutes
- Crust should be golden brown, no basting necessary, serve warm, with side of sour cream as desired
Have yourself some of these with a little sour cream for a simple, savory meal. They’re good!
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