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Pizza Turnovers

 Pizza Turnovers
—Janet Crouch, Three Hills, Alberta
8 ServingsPrep/Total Time: 30 min.


  • 3 tablespoons chopped fresh mushrooms
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped onion
  • 1 tablespoon butter
  • 5 tablespoons tomato paste
  • 2 tablespoons water
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 package (15 ounces) refrigerated pie pastry
  • 1 egg, lightly beaten


  • In a small saucepan, saute the mushrooms, green pepper and onion in
  • butter until tender. Add the tomato paste, water, oregano and garlic
  • powder. Reduce heat to medium-low. Stir in cheese until melted.
  • Remove from the heat.
  • Cut 3-1/2-in. circles from pie pastry. Place 1 teaspoon filling in
  • the center of each circle. Brush edges of dough with water. Fold
  • each circle in half; seal edges with a fork. Brush the tops with
  • beaten egg. Place the turnovers on a greased baking sheet.
  • Bake at 425° for 12-14 minutes or until golden brown. Yield: 14
  • turnovers.

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Pizza Turnovers (continued)

Editor's Note: Turnovers may be frozen, unbaked, for up to 2 months. Before serving, bake at 425° for 16-18 minutes or until golden brown.
Nutritional Facts: 1 serving (2 each) equals 288 calories, 17 g fat (8 g saturated fat), 44 mg cholesterol, 260 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein.
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