Pepper Jelly Turnovers
|Shredded sharp cheddar cheese/Shredded swiss cheese||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs), cut up (About 1 Stick)|
|Ice water||1 Tablespoon|
|Hot pepper jelly||1⁄3 Cup (5.33 tbs)|
|Chopped smoked ham||1⁄3 Cup (5.33 tbs)|
Preheat the oven to 375 degrees.
Combine the cheese and flour in a food processor container and pulse until mixed.
Add the butter and process until mixture resembles coarse crumbs.
Add water through the feed tube, pulsing until mixture holds together.
Divide the dough in half.
Roll one half 1/8 inch thick between 2 sheets of waxed paper.
Cut into 2 inch circles with a biscuit cutter.
Place the circles on an ungreased baking sheet; if dough is too sticky, first chill for 10 minutes.
Place about 1/4 teaspoon jelly and 1/4 teaspoon ham in the center of each circle.
Fold over the dough and seal the edges with a fork.
Repeat with the remaining dough, rerolling the scraps.
Bake for 10 to 15 minutes or until golden.
Remove to wire racks to cool.