Wild Mushroom Turnovers with Romano Cheese

5.0(8)

by Robin Miller·published 2016-11-20

Appetizer

Servings

6 servings

Total time

—

Calories / serving

51 kcal

Ingredients (3)

serves

1 sheet frozen puff pastry, thawed according to package directions
2 cups reserved cooked wild mushrooms (from Asparagus-Wild Mushroom Risotto with Parmesan)
4 tablespoons grated Romano

Instructions (4 steps)

01Preheat oven to 400 degrees F.
02Unroll puff pastry on a flat surface. Roll pastry into a 14-inch square. Using a pizza cutter or a knife, cut pastry into 12 squares.
03Top each square with mushrooms (about 1 heaping teaspoon each) and 1 teaspoon grated cheese. Wet 2 edges of each square with wet fingers and then fold over making a triangle. Press the edges together with a fork.
04Place turnovers on a large baking sheet, about 2 inches apart. Bake 10 to 12 minutes, until puffed up and golden brown.

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Not rich — missing servings, total time, or calories.