Cooking Directions

• Heat the oven to 400°F.  Stir the stuffing, turkey, 1/4 cup cranberry sauce, gravy and vegetables in a medium bowl.
• Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface and lightly roll to remove the fold marks.  Cut the pastry sheet into 3 (about 3-inch wide) strips.  Cut each strip crosswise into 3 (about 3-inch) squares.  Repeat with the remaining pastry sheet, making 18 pastry squares in all. 
• Beat the egg and water in a small bowl with a fork.  Brush the edges of 9 pastry squares with the egg wash and spoon about 1 teaspoon remaining cranberry sauce in the center of each.  Top each with about 2 tablespoons stuffing mixture.  Top with the remaining pastry squares, stretching slightly to cover the filling, and crimp the edges of the top and bottom pastries together with a fork to seal.  Place the filled pastries onto a baking sheet.  Using a sharp knife, make 3 small cuts in the top of each pastry to vent.  Brush with the egg wash.
• Bake for 20 minutes or until the pastries are golden brown.  Serve with additional gravy or cranberry sauce, warmed, for dipping.

Ingredients

• 0.75 cup prepared Pepperidge Farm® Herb Seasoned Stuffing
• 0.75 cup chopped cooked turkey or chicken
• 0.5 cup Ocean Spray® whole berry cranberry sauce
• 2 tablespoons Campbell’s® Turkey Gravy
• 0.333 cup chopped cooked green beans and/or chopped cooked carrots
• 2 tablespoons all-purpose flour
• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• 1 egg
• 1 tablespoon water