Turkey and Swiss Hot Pockets

Bento box lunch with a turkey and Swiss hot pocket, baby carrots, cherry tomatoes, kiwi slices and blueberries on a red checked tablecloth

Turkey and Swiss hot pockets made with crescent roll dough, deli turkey and Swiss cheese. Three ingredients, about 15 minutes, and they pack cold in a bento box.

Course Main Dish

Cuisine American

Keyword Bento Turkey Sweet Hot Pockets Recipe, hot pocket triangles, turkey and cheese hot pocket, turkey bento box

Method Oven

Main Ingredient Poultry

Meal Type Lunch

Prep Time 3

Cook Time 12

Total Time 15

Servings

Calories 151kcal

Author Kelli Miller

Equipment

Ingredients

1 8-ounce tube crescent rolls
4 - 8 Slice(s) turkey deli meat
2 Slice(s) Swiss cheese

Instructions

Heat the oven to 375 degrees and line a baking sheet with parchment paper.
Unroll the crescent dough and separate it into 4 rectangles, 2 triangles each. Press the diagonal seams closed.
Lay 1 to 2 slices of turkey on one half of each rectangle. Top with half a slice of Swiss cheese, folded to fit.
Fold the dough in half over the filling and press the edges closed with a fork.
Place on the baking sheet and bake 10 to 12 minutes, until golden brown.
Let the hot pockets cool completely before packing them in a bento box.

Notes

Store cooled hot pockets in an airtight container in the fridge up to 3 days, or freeze up to 2 months. Reheat in a 350 degree oven until hot in the middle.

Nutrition