Mini Basil and Goat Cheese Turnovers

pesto goat cheese turnovers Mini Basil and Goat Cheese TurnoversDinner party for four here. Casual menu:  Larry made his Excellent Pizza. I was excited for dessert, Butterscotch Pudding.  But while shopping for ingredients, it struck me…  I hadn’t planned an appetizer.

Wracking my brain (well, not wracking, but thinking harder than normal while shopping), my sis-in-law’s recent pool party snacks struck me as do-able. Hers were baked tidbits of filo triangles filled with sautéed mushrooms and gruyere cheese, gone in a flash. So, I had my inspiration but not my memory — ended up buying Pepperidge Farm puffed pastry dough.  Then at home, the cheese on hand was goat, but a jar of pesto in the fridge door pulled it all together.

For the four of us, I used half the box of dough to create nine flaky two-bite pastries, just enuf to tide us over ‘til pizza. And of course, PUDDING!

Mini Basil and Goat Cheese Turnovers

  • 1/2 package frozen puffed pastry dough
  • 1/3 cup pesto
  • 1/3 cup goat cheese
  • 1 egg, beaten

Preheat oven to 400 degrees F.  Thaw as much dough as you need on kitchen counter – for four people, I used half the box which was three rectangles.  When thawed, cut into squares (each rectangle made three squares).  Spray a cookie sheet with non-stick spray.  In the center of each dough square, spread a about 1/2 tsp. pesto and place a marble-sized chunk of goat cheese.  Fold over once into a triangle and pinch edges closed.  Brush with beaten egg.  Bake for 15 minutes, or until puffed and golden brown.  Makes 9.

120x20 su gray Mini Basil and Goat Cheese Turnovers

pixel Mini Basil and Goat Cheese Turnovers

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