Photo: Wild Mushroom Turnovers with Romano Cheese Recipe
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
Preheat oven to 400 degrees F.
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.
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.
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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By misiaczekm
Willowbrook
on January 23, 2012
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Delicious and very tasty! They were gone in minutes!!!! I will make them again for my boyfriend birthday this weekend!!! Thank you!!!!
By Umi-chan
Philadelphia, PA
on May 24, 2010
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I needed something quick and easy for a party, and this really did the trick! Really delicious. Total hit and it reheats just as good.
By immortalbeloved...
Lancaster, PA
on June 30, 2009
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I made these for my father and I on a movie night and they came out amazing! I added pork sausage to it and used baby portabella mushrooms and with the buttery fluffy puff pastry I can't imagine anything more delicious. Will make again and again!
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