You are here

Cheese And Tomato Appetizer Turnovers

Holidaycooking's picture
Ingredients
  Pie crusts 1 (1 Package, Pillsbury Refrigerated All Ready)
  Chevre cheese/2 package cream cheese 10 Ounce, softened (1 Package)
  Garlic 1 Clove (5 gm), minced (Filling)
  Chopped fresh rosemary/1/2 teaspoon dried rosemary leaves, crushed 2 Teaspoon (Filling)
  Salt 1⁄4 Teaspoon (Filling)
  Pepper 1⁄8 Teaspoon (Filling)
  Finely chopped seeded roma tomatoes 1⁄3 Cup (5.33 tbs) (Filling)
  Milk 1⁄4 Cup (4 tbs) (Filling)
Directions

Allow both crust pouches to stand at room temperature 15 to 20 minutes.
Heat oven to 425°F.
With floured 2 1/2 inch round cookie cutter, cut 12 rounds from each crust, cutting rounds close together.
In small bowl, combine all filling ingredients except tomatoes and milk; mix well.
Stir in tomatoes.
Place 1 rounded teaspoon mixture on half of 1 pastry round; brush edge of pastry with milk.
Fold other half of pastry round over filling.
Press edges of pastry with fork to seal.
Repeat to make remaining turnovers.* Place on ungreased cookie sheet; brush lightly with milk.
Bake at 425°F. for 10 to 15 minutes or until golden brown.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Holiday
Ingredient: 
Cheese

Rate It

Your rating: None
4.282145
Average: 4.3 (14 votes)