Ham & Cheese Turnovers – I knew when I was making my menu for this week that I would need an easy meal for tonight. It was going to be one of those Monday’s at school. I could just tell. And I was right! It was just a long day.
There really isn’t any prep with this and they are so tasty. The recipe came from my Real Simple magazine. You can find the recipe here or below. This is the first time I’ve made something from RS. Hopefully they’ll be more to come.
Ham & Cheese Turnovers
- 1 1-pound package refrigerated pizza dough (I used the tube of pizza dough. I hadn’t ever bought this, but it worked just fine. It was very easy to work with.)
- 8 ounces deli ham, thinly sliced
- 4 ounces Swiss cheese, thinly sliced
- 1/2 yellow onion, cut into thin rings
- 2 teaspoons whole-grain mustard (I used honey mustard.)
- 2 tablespoons extra-virgin olive oil (We had leftover salad from the night before.)
- 1 small head romaine, torn into pieces
1. Heat oven to 400° F.
2. Roll the pizza dough into a 14-inch circle and cut into 8 triangles.
3. Stack a piece of the ham, cheese, and onion (I spread a little honey mustard on each triangle.) on the bottom of each triangle and roll the dough up around the filling. (Some of the filling will stick out the ends.)
4. Transfer the rolls to a parchment-lined baking sheet. (I sprayed the parchment paper with non-stick spray.)
5. Bake until golden and crisp, about 20 minutes.
6. Combine the mustard and oil in a medium bowl and toss with the romaine.
7. Serve with the turnovers.
Make Ahead: These turnovers can be assembled, wrapped tightly, and then refrigerated up to 12 hours in advance. Once cooked, they will last for up to 5 days in the refrigerator if sealed tightly in bags or containers. Reheat in a 350° F oven until warm.
Yield: Makes 4 servings
NUTRITION PER SERVINGCALORIES 561(36% from fat); FAT 22g (sat 7g); PROTEIN 28g; CHOLESTEROL 48mg; SODIUM 1346mg; FIBER 3g; CARBOHYDRATE 60g