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Cheese And Tomato Appetizer Turnovers

Holidaycooking's picture
  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.

Recipe Summary

Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2429 Calories from Fat 1430

% Daily Value*

Total Fat 161 g248.2%

Saturated Fat 93.5 g467.5%

Trans Fat 0 g

Cholesterol 303.4 mg101.1%

Sodium 2497.6 mg104.1%

Total Carbohydrates 145 g48.4%

Dietary Fiber 6.7 g26.9%

Sugars 16.2 g

Protein 101 g201.2%

Vitamin A 129.5% Vitamin C 29.7%

Calcium 266.6% Iron 46.8%

*Based on a 2000 Calorie diet

Cheese And Tomato Appetizer Turnovers Recipe