Corned Beef and Mashed Potato Croissant Pockets

Preheat oven to 375°.

Unroll dough and cut out 6 equal squares from dough.

Add salt & pepper to mashed potatoes and set aside.

Fill one end of the dough with 2 or 3 tablespoons of corned beef and 2 or 3 tablespoons of mashed potatoes on top of that.

Fold dough over the filling and pinch and tuck together the edges to form a pocket.

Brush beaten egg over each pocket and sprinkle with garlic powder and dried parsley flakes.

Bake for 10 to 12 minutes or until tops are golden browned. Cool and enjoy!