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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Janet Crouch, Three Hills, Alberta 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:
1. 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.
2. 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.
3. Bake at 425° for 12-14 minutes or until golden brown. Yield: 14 turnovers.
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