Confetti Turkey Pocket

Confetti Turkey Pocket
Makes: 6 Servings
Total Cost:


3/4 cup White whole wheat flour
7/8 cup All-purpose flour, enriched
5/6 tablespoon Dry milk, instant, nonfat
1 1/2 tablespoons Sugar, Granulated
1 teaspoon Yeast, instant, dry
1 1/3 teaspoons salt
2 2/3 tablespoons Oil, vegetable
1/2 cup water
11 17/20 ounces Turkey roast, cooked, boneless
1/2 cup Carrots, fresh, shredded
1/2 cup Sweet potatoes,diced
2 tablespoons onion, chopped
1/4 cup chicken broth
2 tablespoons + 1 tsp Sugar, brown
Butternut Squash, fresh


1.  Place flour, dry milk, sugar, yeast and salt in mixer bowl.
2. Blend with dough hook for approximately 2 minutes on low speed.
3. Add oil and blend for approximately 2 minutes on low speed.
4. Add water to dry ingredients. If dough appears too stiff, add additional water. Water is the variable, more or less can be added as needed.
5. Mix for 1 minute on low speed or until all water is mixed with dry ingredients. Knead dough on medium speed for 8-10 minutes until dough is properly developed.
6. Clean and dice all vegetables 3/8".
7.  Place vegetables, broth, sugar and salt in tilt skillet. Cook for 10 minutes or until all liquid has evaporated and forms a sticky base.
8.  Add cooked turkey. Set aside and let cool.
9.  Roll out dough to 1/4" thickness and cut into 6x8 rectangles weighing approximately 3.5 oz each.
10.  Add heaping 1/2 cup of meat mixture onto each rectangle, pulling up corners, pinching to seal.
11.  Let raise and bake in convection oven at 350 degree Fahrenheit for 12-14 minutes or until bread is golden brown.
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