Mushroom Turnovers

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These savory, handheld delights are filled with mushrooms, shallots, Swiss cheese and Marzetti® Ranch Veggie Dip.

READY In

100 Minutes

PREP TIME

25 Minutes

COOK TIME

75 Minutes

SERVES

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Ingredients

1/2 cup Marzetti® Ranch Veggie Dip

3 pieces prepared pie dough

2 teaspoons olive oil

2 tablespoons chopped shallots

1 pound mushrooms, chopped

1 tablespoon all-purpose flour

1/4 cup grated Swiss cheese

Freshly ground black pepper, to taste

1 egg yolk plus 1 tablespoon water

Directions

Dust a working surface with flour and unroll pie dough. Cut out 3” disks using a cookie cutter. Transfer the disks to a large baking sheet, cover and refrigerate.

In a large skillet, heat the oil; add the shallots and sauté for 1 to 2 minutes. Add mushrooms and sauté 3 to 5 minutes or until the mushrooms release all their juices. Stir in flour. Remove from heat and stir in Marzetti® Ranch Veggie Dip, cheese and pepper. Cover and chill for 1 hour.

Preheat oven to 425°F. Spoon a small amount of mushroom filling into the center of each circle. Brush the edge of the dough with water. Fold the dough over and press to seal. Using a fork, press the edges of the dough. Whisk together the egg yolk and water and brush each turnover with the egg wash. Pierce the top of each turnover with a fork to create air vents. (Turnovers can be frozen and baked later, if desired)

Bake 12 to 15 minutes. Cool slightly and serve with extra dip.