Pepper Jelly Turnovers Recipe

Summary

Difficulty LevelEasyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Shredded sharp cheddar cheese/Shredded swiss cheese1 Cup (16 tbs)
 Flour1 Cup (16 tbs)
 Butter1⁄2 Cup (8 tbs), cut up (About 1 Stick)
 Ice water1 Tablespoon
 Hot pepper jelly1⁄3 Cup (5.33 tbs)
 Chopped smoked ham1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size

Calories 486 Calories from Fat 286

% Daily Value*

Total Fat 32 g49.9%

Saturated Fat 19.6 g98%

Trans Fat 0 g

Cholesterol 90.6 mg

Sodium 293.1 mg12.2%

Total Carbohydrates 37 g12.5%

Dietary Fiber 0.84 g3.4%

Sugars 11.2 g

Protein 12 g24.6%

Vitamin A 22.7% Vitamin C 2.7%

Calcium 21.2% Iron 8.5%

*Based on a 2000 Calorie diet

Directions

Preheat the oven to 375 degrees.
Combine the cheese and flour in a food processor container and pulse until mixed.
Add the butter and process until mixture resembles coarse crumbs.
Add water through the feed tube, pulsing until mixture holds together.
Divide the dough in half.
Roll one half 1/8 inch thick between 2 sheets of waxed paper.
Cut into 2 inch circles with a biscuit cutter.
Place the circles on an ungreased baking sheet; if dough is too sticky, first chill for 10 minutes.
Place about 1/4 teaspoon jelly and 1/4 teaspoon ham in the center of each circle.
Fold over the dough and seal the edges with a fork.
Repeat with the remaining dough, rerolling the scraps.
Bake for 10 to 15 minutes or until golden.
Remove to wire racks to cool.
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