Cheese And Tomato Appetizer Turnovers Recipe
Ingredients
| PASTRY | ||
| 1 pkg. Pillsbury Refrigerated All Ready Pie Crusts | ||
| 1 pkg. chevre or 2 pkg. cream cheese, softened | ||
| Garlic | 1 Clove (5gm), minced (FILLING) | |
| Rosemary leaves | 2 Teaspoon, crushed (FILLING) | |
| Salt | 1/4 Teaspoon (FILLING) | |
| Pepper | 1/8 Teaspoon (FILLING) | |
| 1/3 cup finely chopped seeded Roma tomatoes | ||
| Milk | 1/4 Cup (16 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.
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.
Chef
