Wild Mushroom Turnovers with Romano Cheese

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  • Level: Easy
  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
  • Yield: 6 servings
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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.