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Pizza Turnovers

—Janet Crouch, Three Hills, Alberta
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    14 turnovers

Ingredients

  • 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

Directions

  • 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.
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.
Nutrition Facts
2 each: 288 calories, 17g fat (8g saturated fat), 44mg cholesterol, 260mg sodium, 29g carbohydrate (4g sugars, 1g fiber), 5g protein.
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Reviews

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Average Rating:
  • Tim's mommom
    Jan 8, 2012

    Tasty. Easy to make ahead, freeze, and then bake when needed.