Bolognese turnovers
Ingredients :
- 4 sheets refrigerated pie dough
- 4 cups leftover bolognese sauce
- 1⁄2 cup finely grated parmesan cheese
- 1 egg, beaten lightly
Makes : 16
Nutritional count per turnover :
14.1g total fat (7.3g saturated fat); 241 cal; 19.7g carbohydrate; 7.9g protein; 1.3g fiber
Bolognese turnovers
Instructions :
- Preheat oven to 400°F/375°F convection. Oil baking sheets.
- Cut sixteen 41⁄2-inch rounds from pastry. Spoon 1⁄4 cup of bolognese sauce into center of each round; sprinkle with cheese. Brush edges with a little egg; fold rounds in half to enclose filling, pinch edges to seal.
- Place turnovers on sheets; brush with egg. Bake about 15 minutes or until browned.
Tip :
These full-of-flavor snacks are a clever way to use up leftover bolognese sauce. If they’re straight out of the oven,the filling is likely to be very hot, as the pastry will trap the steam and heat inside. Let them cool before putting them
within reach of the kids, and warn them to be careful when biting into them.
Other recipes Side Dishes : Here
