Print
Email
Add a photoServings: 1
Ingredients
- 17 ounce Frzn ready-to-bake puff pastry sheets
- 1 Tbsp. Butter or possibly margarine
- 1 c. Finely minced mushrooms *
- 10 ounce Frzn minced spinach, thawed and liquid removed
- 3/4 c. Shredded POLLY-O Whole Lowfat milk Mozzarella Cheese
- 1/2 c. POLLY-O Ricotta Cheese
- 1/4 tsp Garlic pwdr
- 1/8 tsp Grnd nutmeg
- Â Â Salt and pepper to taste
- 1 x Egg, beaten
Directions
- *Or possibly substitute finely minced canned, liquid removed artichoke hearts for the mushrooms
- HEAT oven to 400 F.
- ROLL each puff pastry sheet into a 12-inch square. Cut each square into four 6-inch squares.
- HEAT butter in large skillet over medium heat and cook mushrooms 3 to 4 min till softened. Place mushrooms in large bowl. Stir in mozzarella, ricotta, garlic pwdr, nutmeg , salt and pepper.
- PLACE approximately 1/4 c. of spinach-mushroom filling onto each 6-inch square of pastry.
- MOISTEN all pastry edges lightly with water. Fold each pastry square over filling to create triangles. Using tines of fork, seal edges together.
- BRUSH tops of each turnover with egg. Using a small sharp knife, make 2 or possibly 3 slits on top of each turnover.
- BAKE in two batches on ungreased cooked sheets for 20 min, or possibly till pastry is golden.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
