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Greek Cheese Turnovers

chef.tim.lee's picture
Ingredients
For filling
  Crumbled feta cheese 2 Ounce (1/4 Cup)
  Grated parmesan cheese 1 Tablespoon
  Cream cheese 1 Tablespoon, softened
  Dried oregano leaves 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Lemon juice 1⁄2 Teaspoon
  Egg 1 , beaten
For crust
  Pillsbury refrigerated crescent dinner rolls 8 Ounce (1 Can)
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) In a bowl, place together all the cheeses, oregano, garlic, lemon juice and egg.
3) Mix the cheese mixture well together.

MAKING
4) Separate the dough into 4 rectangles and secure the perforations by pressing it.
5) Lightly stretch each rectangle by pressing or rolling it, into 8 by 4 inch rectangle.
6) Cut into halves crosswise to make 8 squares.
7) Spoon about 1 tablespoon of cheese mixture on the middle of each square.
8) Fold the dough sheet over the cheese mixture, to form triangle.
9) Pinch or press the edges with fork to secure the filling, prick the tops with fork.

FINALIZING
10) Arrange the parcels on a non-stick baking sheet.
11) Dredge the parcels with 1 tablespoon of cheese.
12) Bake in the oven for 10 to 15 minutes or until lightly browned.
13) Allow to rest for 5 minutes, and cut each triangle in halve.

SERVING
14) Serve warm with any desired dip.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Baked
Occasion: 
Thanksgiving
Restriction: 
Vegetarian
Ingredient: 
Cheese
Interest: 
Gourmet, Healthy
Preparation Time: 
45 Minutes
Cook Time: 
15 Minutes
Ready In: 
60 Minutes
Servings: 
4

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