Pesto Chicken Turnovers Food

PESTO CHICKEN TURNOVERS

Pesto Chicken Turnovers image

When it comes to food, I'm all about anything in a pocket-pita bread, bierocks, empanadas and more. These Italian-inspired turnovers are great for dinner and even better the next day. For smaller ones, use a single crescent roll with a level tablespoon of filling. -Greg Munoz, Sacramento, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

2 tubes (8 ounces each) refrigerated seamless crescent dough sheets
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (9 ounces) ready-to-use grilled Italian chicken strips
1 cup shredded part-skim mozzarella cheese
3 tablespoons prepared pesto

Steps:

Preheat oven to 375°. Unroll both tubes of crescent dough and cut each into 4 rectangles., In a large bowl, combine spinach, chicken, cheese and pesto; spoon 3/4 cup in the center of 4 of the rectangles. Top with remaining rectangles; pinch seams to seal. Place on greased baking sheets; cut 3 slits in top of each turnover. Bake 18-22 minutes or until golden brown. Freeze option: Freeze cooled turnovers in an airtight freezer container. To use, reheat turnovers on a greased baking sheet in a preheated 375° oven until heated through.

Nutrition Facts : Calories 579 calories, Fat 26g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 1275mg sodium, Carbohydrate 57g carbohydrate (11g sugars, Fiber 2g fiber), Protein 33g protein.

EASY APPLE TURNOVERS

Easy Apple Turnovers image

Just got The America's Test Kitchen Family Cookbook and this is the first recipe I tried from it. So quick and easy! Don't be tempted to overfill the turnovers like I did--it will leak out the sides. Very yummy anyway.

Provided by SharleneW

Categories Pie

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 granny smith apples, peeled, cored, and cut in chunks
3/4 cup sugar
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1 tablespoon flour (not in original recipe from ATK(see chef note below)
1 (17 1/3 ounce) box frozen puff pastry, thawed (two sheets)
1/2 cup applesauce
1 teaspoon cinnamon

Steps:

Preheat oven to 400°F.
Pulse the applies, 1/2 cup of the sugar, the lemon juice, and salt in a food processor until the apples are coarsely chopped, about 5 pulses. Let the mixture sit for 5 minutes, then drain, reserving any accumulated juice.
Chef note: The 2nd time I made this, I mixed a tablespoon of flour with the sugar before I tossed the apples in it. I also mixed the applesauce right in with the apples. I think the flour helped keep it from being quite so runny--it was more like pie filling when it was cooked.
Unfold one sheet of puff pastry on lightly floured counter and roll into a 10-inch square. Cut into 4 5-inch squares. Mound 1 tablespoon applesauce and 1 tablespoon of the apple mixture in the center of each square.
Brush the edges of each square with juice drained off the apples and fold into triangles. Crump the edges together using a fork to seal. Lay the turnovers on a wire rack and freeze for 15 minutes. Repeat with remaining sheet of pastry and remaining applesauce and apple filling.
Toss the remaining 1/4 cup sugar with the cinnamon. Remove the rack from the freezer, brush the turnovers with the reserved apple juice, then sprinkle with the cinnamon sugar.
Lay the turnovers on two parchment-lined baking sheets and bake until well browned, 20 to 26 minutes, rotating and switching the baking sheets halfway through baking. Transfer the turnovers to a wire rack and let cool slightly before serving.

Nutrition Facts : Calories 445.2, Fat 23.5, SaturatedFat 5.9, Sodium 193.9, Carbohydrate 55.5, Fiber 2.1, Sugar 22.8, Protein 4.7

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