Can't decide what to cook? We can help!

start quiz

Can't decide what to cook? We can help!

start quiz

Mushroom Turnovers


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

Ready in 100 minutes
Serves 26

Would you make this recipe?

sorry to hear you don't want to make this.
Care to tell us why?

I don't want to make this recipe because...

Would you make this recipe?

sorry to hear you don't want to make this.
Care to tell us why?

I don't want to make this recipe because...

Ready In: 100 Minutes

Prep Time: 25 Minutes     Cook Time: 75 Minutes

Ingredients
Add ingredients to shopping list
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.