Name: Spinach and Mushroom Turnovers
Ingredients: 17 oz Frozen ready-to-bake puff pastry sheets; 1 tb Butter or margarine; 1 c Finely chopped mushrooms *; 10 oz Frozen chopped spinach; thawed and drained; 3/4 c Shredded POLLY-O Whole Milk Mozzarella Cheese; 1/2 c POLLY-O Ricotta Cheese; 1/4 ts Garlic powder; 1/8 ts Ground nutmeg; Salt and pepper to taste; 1 Egg; beaten

We will not listen or willingly inquire after ill concerning one another; that, if we do hear any ill of each other, we will not be forward to believe it; that as soon as possible we will communicate what we hear by speaking or writing to the person concerned; that until we have done this, we will not write or speak a syllable of it to any other person; that neither will we mention it, after we have done this, to any other person; that we will not make any exception to any of these rules unless we think ourselves absolutely obligated in conference.

John Wesley

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		V, E, G, E, T	1	Servings

INGREDIENTS

17	oz	Frozen ready-to-bake puff pastry sheets
1	tb	Butter or margarine
1	c	Finely chopped mushrooms *
10	oz	Frozen chopped spinach; thawed and drained
3/4	c	Shredded POLLY-O Whole Milk Mozzarella Cheese
1/2	c	POLLY-O Ricotta Cheese
1/4	ts	Garlic powder
1/8	ts	Ground nutmeg
		Salt and pepper to taste
1		Egg; beaten

INSTRUCTIONS

*Or substitute finely chopped canned, drained 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
minutes until softened. Place mushrooms in large bowl. Stir in mozzarella,
ricotta, garlic powder, nutmeg , salt and pepper.
PLACE approximately 1/4 cup 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 form triangles. Using tines of fork, seal edges together.
BRUSH tops of each turnover with egg. Using a small sharp knife, make 2 or
3 slits on top of each turnover.
BAKE in two batches on ungreased cooked sheets for 20 minutes, or until
pastry is golden brown.
Recipe by: KRAFT WEBSITE
Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on
Jan 19, 1998

A Message from our Provider:

“God: the most lovable person in the universe”