Cheese and Tomato Appetizer Turnovers

These little bites are a little labor-intensive, but so worth the effort. Really delicious. I envision making these for a tea party or a bridal shower, as they feel pretty fancy. Here’s how it went:

First, gather your ingredients. Check my pic…I do this for every recipe. Arrange it all nicely on a cake stand. I’m fancy like that.

Next you have to do your mis en place. Chopping up your stuff: garlic, rosemary and tomatoes. Also important: get your garbage bowl ready. I line mine with a Walmart bag for easy cleanup.

Next, you’ll be cutting your dough into rounds using a cookie cutter…which I didn’t have. So I used a Mason jar lid dipped in flour and it worked like.a.charm. Improvisation!

I re-rolled my dough scraps and made more circles. Waste not, want not.

Next, you’ll combine all of your filling ingredients EXCEPT TOMATOES and milk. As you can see, I didn’t do that. It still came out delicious, so you do you. Just get it all together and you’ll be ok. Except for the milk. You’ll need that later.

Now, time to get your Mise en place together again. We’re getting ready to fill these circles.

Take a rounded teaspoon full of your creamy tomato mixture and place it on half of the dough circle, like so:

Brush those edges with your milk, fold them over and seal with a fork.

Repeat 23 times, then place on ungreased cookie sheet (I use parchment..they do it on Food Network, I don’t know) and brush the tops with milk to make them look shiny.

Bake them up and serve them with your favorite adult beverage and feel fancy!

Cheese and Tomato Appetizer Turnovers

Source: Pillsbury

1 15 oz pkg refrigerated pie crusts
3 ounces chevre ; (can use all cream cheese but why?)
3 ounces cream cheese; softened
1 clove garlic; minced
2 teaspoons chopped fresh rosemary ; (or 1/2 tsp. dried)
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup finely chopped seeded Roma Tomatoes
1/4 cup milk

Allow both crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 425. With floured 2 1/2 inch round cookie cutter, cut 12 rounds from each crust, cutting rounds close together.
In a small bowl, combine all filling ingredients except tomatoes and milk; mix well. Stir in tomatoes. Place 1 rounded teaspoon mixture on half of 1 pastry round; brush the edge of pastry with milk. Fold the other half of the pastry round over filling. Press edges of the pastry with a fork to seal. Repeat to make remaining turnovers. Place on an ungreased cookie sheet; brush lightly with milk.
Bake at 425 for 10-15 minutes or until golden brown. Serve warm.