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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
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Try these satisfying snacks from Sue Seymour Valatie, New York. She pats cheese into the dough, then tucks in store-bought bean dip to fix these tasty turnovers. They're easy to assemble with prepared pie crusts, she says. Ingredients:
3/4 cup pinto bean dip |
1/3 cup chopped onion |
1/3 cup chopped green pepper |
pastry for a double-crust pie (9 inches) |
1/2 cup finely shredded cheddar cheese |
1/2 teaspoon chili powder |
salsa and sour cream, optional |
Directions:
1. In a bowl, combine bean dip, onion and green pepper; set aside. On a lightly floured surface, roll pastry to 1/8-in. thickness. Sprinkle with half of cheese; press lightly with fingers. Turn pastry over; sprinkle with remaining cheese and press lightly. Cut into 3-in. circles.
2. Place about 2 teaspoons bean mixture in the center of each circle. Fold over; press edges with a fork to seal. Sprinkle with chili powder. Place on lightly greased baking sheets. Bake at 350° for 15-18 minutes or until golden brown. Serve with salsa and sour cream if desired. Yield: 2-1/2 dozen.
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