Wild Mushroom Turnovers with Romano Cheese
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 51
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 2
- Cholesterol
- 6
- Sodium
- 91
- Total: 22 min
- Prep: 10 min
- Cook: 12 min
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.