| 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
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