A Relaxing Weekend and Homemade Gourmet Hot Pockets

Sunday, January 5, 2014

This weekend was a nice and relaxing way to kick off the new year. On Friday we headed out to dinner in Incline Village with Dave's mom, sister, and her boyfriend. One of our favorite restaurants, Bite is located in Incline and it's always a good time when we have an excuse to go there for dinner. It's an American tapas restaurant that is very innovative with fun twists on classic dishes. Some of my favorites include the Ahi Sliders, Moroccan Spiced Lamb Meatballs, Pan Seared Sea Scallops, and the Prawn Wontons... it's just all so tasty!

Not a bad view from Heavenly!
We also had some of our ski lease friends up this weekend, so on Saturday we had a fantastic day hanging with them. We hit the slopes at Heavenly for a few hours, and then had a delicious lunch of homemade gourmet hot pockets, jumped in the hot tub, napped, watched Rush, and cooked some amazing spicy burgers for dinner and enjoyed time with some awesome friends. Definitely a great weekend to kick off the new year.

Now on to these delicious hot pockets! These are so much better than the frozen kind you find at the store, and the best part is you can customize them to fit your taste buds! You can also make them as large or small as you want, which makes it great for satisfying your whole family. We've already made these 3 times in the past week!

Gourmet Hot Pockets (serves 2 adults)
You'll need:
- 1 package crescent rolls (each additional package makes 2 large hot pockets).
- Mesquite Turkey deli meat
- Extra Sharp Cheddar Cheese
- Pesto
- Sun-dried Tomatoes
- Garlic Salt
- Paprika
- Parmesan Cheese

You can change up any of the filling ingredients to fit your preferences. Dave likes to make his with hot habanero cheese, turkey, and mushrooms!

1) Preheat the oven to Bake at 375 degrees F.

2) Open up the package of crescent rolls. They come perforated to make 8 dinner rolls. You'll want to separate the sheet into quarters, consisting of 2 rolls. Using your fingers, gently smooth the perforation out and blend the dough together.

3) Add in the filling! Start with a thin layer of pesto, and make sure to leave room around all of the edges to seal it. Next, add your cheese, then turkey, and top with some sun-dried tomatoes!

4) Take another quarter that has the perforation smoothed out, and place over the top of the filling. Then starting folding the bottom dough up and over the top piece around all of the sides, using your fingers to help smooth out the dough. You want to avoid any holes and gaps so that the goodies don't leak out while baking.

5) Sprinkle a bit of paprika, garlic salt, and parmesan cheese on top.

6) Place on a non-stick cookie sheet, and bake for approx. 12 to 15mins. Keep an eye on it as it is baking. You want it to turn a nice golden brown.

7) Enjoy!

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