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
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.