Leftover Foldies

I used this recipe using leftover vegetable medley from the dinner the night before. My medley was zucchini, squash and carrots that had been cooked in a pan with oil and garlic. You can use any type of leftover veggies you had or even dice up leftover chicken as well. Chopping up leftover potatoes work too. Just pretty much leftovers you have and don’t want to enjoy as is.

I diced up the medley (it was long sliced) and placed in a mixing bowl. Added the yogurt, cheese, pepper, thyme and onion powder and mixed it all up.

Cut the pie crust into quarters, spoon filling onto the dough. Fold corners together into a triangle, then seal with a fork.

Poke a few slits into the crust with a fork. Beat egg with a little water together and brush the folded crusts. Bake for 30-40 minutes or until crusts are nice and golden. Cool a few minutes, eat and enjoy.

Ingredients

• Leftover vegetable medley (Or leftover veggies, potatoes, maybe even chicken)

• 1.5-2 cups shredded cheddar or even Mexican cheese (that’s what I had on hand today)

• 2 tablespoons greek yogurt or any plain yogurt

• 1/2 teaspoon thyme

• 1 teaspoon fresh ground pepper

• 1 teaspoon onion powder

• 1 teaspoon garlic powder, optional (depends if you already had garlic in the vegetable medley or not)

• I package pie crusts

• egg

• 1 tablespoon water