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This recipe for BRUNCH TURNOVERS, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Wednesday, November 5, 2008


1-17-1/2 oz. pkg. (2 sheets) frozen puff pastry
2 T. finely chopped onion
1 T. margarine or butter
1 beaten egg
1 c. shredded Swiss cheese
2/3 c. finely chopped fully cooked ham
1 T. snipped parsley
1 tsp. dried dillweed or 1 T. snipped fresh dillweed
Dash garlic powder
Dash pepper

Let frozen pastry stand at room temp about 1 hour or until thawed. In small saucepan cook onion in hot margarine til tender but not brown. For filling, in a medium mixing bowl combine egg, cheese, ham, parsley, dillweed, garlic powder, and pepper. Stir in onion mixture; set aside.

Cut each pastry sheet into quarters. (You should have eight 5" squares.) Place about 3 T. of the filling just off center on each square. Moisten edges with water; fold in half diagonally. Seal edges by pressing with tines of a fork or fingers. Place turnovers on ungreased baking sheet. Bake 400 about 25 minutes. Serve hot. Makes 8 turnovers.




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