When you think of a turnover, what do you picture? I see sugary, buttery dough, with either raspberry or apple filling. After seeing a recipe in Cooking Light this month for Squash and Apple Turnovers, I knew that I had to try it.
They were pretty labor-intensive, taking several days to make. Well, I suppose that's not entirely truthful. It took ME several days to make them. I bought the goat cheese at lunch one day and left it in the fridge at work, so that's one day lost. Then yesterday while I was sauteeing the apple and squash, I discovered that the "can of dinner rolls" was actually biscuit dough. Score for biscuits, but dinner rolls is what the recipe called for. So I got crescent rolls and rolled them out....well I attempted and then assigned Hubby with that task since he is so much more patient with it! I put a few tablespoons of butternut squash, braeburn apple, onion and goat cheese mixture on the dough circle, folded 'em up and sealed them with the tines of a fork.
The end result? Savory fall goodness that will make a fantastic lunch this week. Perhaps with a bowl of steamy-hot soup.
1 comment:
you had me at goat cheese. these sound interesting. i looked up the recipe and bookmarked it. :)
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