Cheddar Dried Plum Turnovers
Make an extra batch of these tasty plum-stuffed turnovers, wrap them individually and freeze for a convenient snack or appetizer.
2 cups (about 12 ounces) pitted dried plums
1/2 cup warm water
1 teaspoon ground nutmeg
2 teaspoons grated lemon peel
1 package (11 ounces) pie crust mix
1 cup shredded sharp Cheddar cheese
1/4 cup cold water
1 egg, beaten
Heat oven to 400°F
In food processor or blender, process dried plums, warm water and nutmeg until almost smooth, pulsing on and off and scraping sides of container as needed. Stir in lemon peel; set aside.
In bowl combine pie crust mix and cheese. Add cold water, tossing until evenly moistened. Form dough into 12 equal balls. For each turnover, roll a ball of dough into a 5-inch circle. Place 2 tablespoons of Filling onto center of each circle. Lightly brush egg onto edge of circle. Fold in half and pinch edge to seal completely. Transfer to ungreased baking sheets; lightly brush top with additional egg and prick several times with fork. Bake 18 to 22 minutes or until light brown and crisp. Transfer to rack to cool. Serve warm or at room temperature.
Tip: After cooling, turnovers may be wrapped and frozen. Thaw before unwrapping. If desired, reheat in 350º oven for about 10 minutes.
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