Zucchini Cheese Turnovers
|Cubed zucchini||1 Cup (16 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Dried marjoram||1⁄4 Teaspoon, crushed|
|Cream-style cottage cheese||1 Cup (16 tbs), drained|
|Canned chopped mushrooms||2 Ounce, drained (1 Can)|
|Egg||1 , beaten|
|Whole wheat pastry||1|
|Sesame seed||1 Teaspoon|
Cook zucchini and onion in a small amount of water about 5 minutes or just till tender; drain well.
Toss together Parmesan, cheddar cheese, flour, thyme, marjoram, and 1/4 teaspoon salt.
Stir zucchini, onion, cottage cheese, and mushrooms into cheese mixture.
Stir 2 tablespoons of the egg into zucchini mixture.
Prepare Whole Wheat Pastry.
Roll each half into a 9-inch circle.
Place each circle on an ungreased baking sheet.
Spoon half of the zucchini-cheese mixture over half of each circle; fold other half of each circle over.
Moisten and seal edges.
Brush tops with remaining beaten egg.
Top with sesame seed.
Cut slits in tops.
Bake in a 400° oven for 25 to 30 minutes or till brown.
Let stand 10 minutes.