I've been working hard for the past few years with coming up with interesting ways to use up that leftover turkey from Thanksgiving. One of my most recent favorites was this Skinny 'Leftover' Turkey Salad, and one of my favorites from years past was the Skinny Turkey & Wild Rice Soup.

I still have another idea that I plan to have up some time after Thanksgiving, but I must say that this Broccoli Turkey Cheese Pretzel Pocket will be hard to beat!

What's better is that this Pretzel Pocket is easy to make and de{light}ful for both kids and adults. I mean, who doesn't love a soft pretzel that's been stuffed with turkey, broccoli, and oozy-gooey cheese?

As you can see, my pretzels were pretty stuffed and they were nice and filling too. Like I said, this is a recipe that uses up leftover turkey, so you'll want to be sure that you have it seasoned the way that you want it before putting it into the pretzel dough.

Honestly, if you wanted you could also use this recipe to use up leftover chicken too; rotisserie or otherwise. But, you know, we're all focused on turkey right now. I have an entire frozen bird in my freezer right now that I'm still trying to figure out what to do with, hah!

While I used a whole, clean and organic soft pretzel dough - you could really use any soft pretzel dough that you desire; whether homemade or refrigerated.

I served mine with a side of baked veggie chips made out of beets, sweet potato, parsnip, etc. Pretty good stuff and gave me a little bonus serving of vegetables along the way as well.

Broccoli Turkey Cheese Pretzel Pockets
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: 1 Pocket • Calories: 322.5 • Fat: 2.5 g • Carb: 47 g • Fiber: 2.5 g • Protein: 26.3 g • Sugar: 6.5 g • Sodium: 1,815 mg

Ingredients:
1 (13.7) Container Refrigerated Soft Pretzel Dough (I didn't use the salt packet.)
1 C. Cooked Shredded Turkey Breast
1 C. Frozen Broccoli Florettes, Steamed
1 C. Fat Free Shredded Cheese (I used a mix of cheddar and mozzarella.)
1/2 C. Water
2 Tsp. Baking Soda
Salt & Pepper to Taste

Directions:
Preheat the oven to 400 degrees F. and line a baking sheet with foil or parchment paper; set aside.

Spread out the dough and roll it out to smooth the section pieces back together; divide evenly into 4 rectangles, roughly 4x6".

Place 1/4 C. turkey, 1/4 C. broccoli, and 1/4 C. cheese on one of each rectangle.

Roll the pockets up, carefully sealing all the edges closed so none of your fillings escape later while cooking.

Transfer the pockets to the prepared baking sheet.

Stir 1/2 c. of water and 2 tsp. baking soda into a small bowl.

Brush the baking soda water over the tops of the pretzel pockets.

Optionally you could sprinkle some course salt over the tops of the pretzel pockets here, but I didn't do that because I tend to watch my salt intake.

Place the pan into the oven to bake for about an hour or until the tops are turning golden brown.

Once done, remove from the oven and allow to cool slightly before serving.

Enjoy right away!