Cheese And Tomato Appetizer Turnovers
|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)|
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.