Wild Mushroom Turnovers with Romano Cheese (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Ingredients:
1 sheet frozen puff pastry, thawed according to package directions |
2 cups reserved cooked wild mushrooms (from asparagus-wild mushroom risotto with parmesan) |
4 tablespoons grated romano |
Directions:
1. Preheat oven to 400 degrees F.
2. Unroll puff pastry on a flat surface. Roll pastry into a 14-inch square. Using a pizza cutter or a knife, cut pastry into 12 squares.
3. Top each square with mushrooms (about 1 heaping teaspoon each) and 1 teaspoon grated cheese. Wet 2 edges of each square with wet fingers and then fold over making a triangle. Press the edges together with a fork.
4. Place turnovers on a large baking sheet, about 2 inches apart. Bake 10 to 12 minutes, until puffed up and golden brown.
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