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Mississippi Pot Roast Turnovers with Bacon, Tomato and Gouda

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Looking at the massive amount of leftovers from that 4 pound Mississippi Pot Roast you made yesterday? No worries! These fantabulous puff pastry turnovers will taste even better than last night’s dinner! Loaded with gooey gouda cheese, whole grain mustard, pot roast, tomato, bacon and onion, all wrapped in warm and flaky puff pastry, you’ll want to make that pot roast just for the leftovers! 




Yes, finally a fantastic way to use up some that awesome, and world popular, Mississippi Pot Roast





Don’t these look absolutely DIVINE?!! I know!! 

And believe me, they absolutely ARE. Best part? They’re stupid-easy to make, too!! 

They use Simple Simon ingredients, most of which you may already have hanging out in the fridge! Some you may have to purchase, but well worth it!





So, to make these, you just roll out a sheet of thawed puff pastry. Just a little to flatten it nicely, and press the seams back together if necessary. 

Then cut it into four squares. 





Then, lightly to heavily, (*as much as you want), spread them in the center with whole grain mustard, and top each with a slice of gouda cheese. 





Then top with nice big ol’ spoonfuls of that killer, leftover, world famous Mississippi Pot Roast!





Add enough, but not so much that you won’t be able to close them later. And keep everything away from the edges. 





Next, add tomato slice halves. 





Then, crisp-cooked bacon, chopped or crumbled, and finely chopped or diced red onion.

I added raw onion for a nice, light crunch. But, you can certainly sauté or caramelize some onion if you prefer it that way. We loved the fresh onion, though! 





Lastly, for the filling part, you can add just a little bit of fresh-cracked salt and pepper. I forgot to do this, but we really didn’t notice anyway. (Although, I think it would’ve been even a bit better, if that’s even possible!) 

Then, add a little beaten egg to two connecting edges. (I did the bottom and the right-hand side, as shown below, if you can see it ok.)





Then fold over the eggless side and press to the egg washed side, and press the edges together to seal shut.

Brush the whole top with the beaten egg, and sprinkle with poppy seeds. 





Then, pop these beautiful little turnovers into a preheated oven on a parchment paper-lined baking sheet, and bake until puffed and deep golden browned!





Then, just transfer them to a cooling rack to rest for just a few minutes. Not too long, though, because they’ll lose their crispiness quickly. 





I sliced them in half so that you could see inside, and this also helped to cool the filling a bit so that it wasn’t too hot to eat. 

Don’t they look DELISH?!!! OMG. 





And, if you’d like to change them up, you could also try making them with items such as jalapeños, different melty cheeses, roasted red peppers, avocado or guacamole, hot sauce, enchilada sauce, or even a pasta sauce. 

Hey, whatever makes you happy, just go for it!





I kept our side dish simple, and served them with one of my hubby’s childhood favorites, the friendly tater tot! Complete with lots of sour cream to dip them in! 






What an awesome lunch this was!! 






Just as pretty as they were delicious!!





I mean, look at that wonderful cheeeeeeeese!!!!





So, if you’re looking for a DELICIOUS, fun, and great use of last night’s dinner turned into a fabulous lunch, you just found a WINNER! 

You simply just must make these Mississippi Pot Roast Turnovers with Bacon, Tomato and Gouda! One of the most wonderful lunches, or even dinner made-over, we’ve had in a long time! SO easy to make, and taste like a bite of heaven!




Mississippi Pot Roast Turnovers
with Bacon, Tomato and Gouda

Makes 4 turnovers



1 puff pastry sheet, thawed, lightly rolled out, cut into four squares
4 spoonfuls whole grain mustard
4 gouda cheese slices, I used Sargento’s
4 large spoonfuls leftover Mississippi Pot Roast, coarsely chopped or pulled
2 thin slices tomato, halved 
crisply cooked bacon slices, chopped, as much as desired
chopped red onion, as you like
1 egg, well beaten
poppy seeds, optional



Preheat oven to 400º F.  Line a baking sheet with parchment paper. 

Lightly roll out one thawed sheet of puff pastry to flatten. Press creases together if necessary. With sharp knife, or pizza cutter, cut into 4 squares. Place squares onto parchment-lined baking sheet. 

Spread each square with a little bit of whole grain mustard in center, staying away from edges. Then top each pastry square with one slice gouda cheese, centering. In center of cheese slice, place one nice spoonful of leftover Mississippi Pot Roast, an oblong amount going from corner to corner but away from edges . Top roast meat with tomato slice half, chopped cooked bacon, and chopped onion. Sprinkle with a little coarse ground pepper and a little fresh-cracked salt if desired. 

In small bowl, beat egg well. With pastry brush, or your index finger, brush beaten egg onto 2 connecting edges. Fold eggless edges over and press to seal into a triangle shape. Brush top with beaten egg. Sprinkle with poppy seeds. Make other 3 and arrange on baking sheet so that there’s space in between each. 

Pop into preheated oven and bake for 18 – 20 minutes until puffed and golden browned. Remove to a cooling rack and let rest just a few minutes. Serve hot. ENJOY!!




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