Leftover Turkey "Crescent" Pockets | Low Carb | Keto
Updated: Dec 2, 2019
Drum Roll please.. The results for a low carb version of Leftover Turkey Pockets are in: They were 100% spot on! They taste just like 'real' turkey crescent pockets that I make every year with leftover Thanksgiving turkey and store bought canned refrigerated crescent roll dough. They are a flaky dough filled with a savory turkey in a creamy sauce made with cream cheese butter, and chives. The turkey filling is low carb so this was an easy recipe transformation.
To make this low carb, keto friendly recipe, all I had do was substitute a low carb crescent roll dough for the store bought canned dough. It is basically a fathead dough with a few tweaks I made. The dough came out great for these. It was flaky and tasty much like the canned crescent roll (but better!). The taste and texture is great. There was a slight taste difference, the low carb version is not sweet like the Pillsbury crescent rolls. However you could add a bit of sugar-free sweetener to the do if you would like.
As a side note, I am still experimenting with the dough to make crescent rolls. I did a trial run by filling the dough with butter, cinnamon and sugar. They tasted real good, however that were a bit flat. I have some ideas on how to fix that. But for now this low carb crescent dough is perfect Leftover Turkey Crescent Pockets.
Here is a comparison of the low carb vs. original Turkey Crescent Pockets:
Leftover Turkey Crescent Pockets | Low Carb | Keto | Gluten Free
Low Carb Crescent Dough
1 1/2 cups Shredded Mozzarella Cheese
2 oz Cream Cheese
3/4 cup Almond Flour 1/2 tsp Baking Powder
1 tsp Xanthan Gum Dash salt to taste (approx 1/4 teaspoon)
1. In a large bowl , melt the mozzarella cheese and cream cheese in microwave 1 - 1.5 minutes.
2. Stir until well combined.
3. Add the egg and stir.
4. Add the almond flour and baking powder, and xanthan gum, mix well.
Wet your hands and knead the dough until uniform.*
5. Place the dough on a parchment paper.
6. Top the dough with another piece of parchment paper and roll it out into a 15 x 12 inch (40 x 30 cm) rectangle.
*Cooks Note: reheat the dough if it gets crumbly. Add flour little by little (like 1/2 tsp at a time) if the dough is too sticky.
Turkey Filling and How To Make Pockets:
4 ounces cream cheese, softened
2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon pepper
1 T dried chives
2 cups cubed cooked turkey
1. Preheat oven to 375°. In a large bowl, beat the first four ingredients until smooth. Mix in chopped turkey.
2. Cut 8 squares, 4 inches x 4 inches each, from the crescent dough. Place 1/3 cup turkey mixture in center of each square. Bring four corners of dough together above filling; twist and pinch seams to seal.
3. Place a piece of parchment on a baking sheet. Place each pockets onto the parchment. Brush tops with butter; sprinkle with parsley and a bit of almond flour. Bake 15-20 minutes or until golden brown. Yield: 8 servings.