Tomato Turnovers

Tomato Turnovers Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Jazz up snack or party time with Tomato Turnovers. These portable, savory bites will be pleasing to all.


Serves 12 (serving size: 1 turnover)
Total time: 35 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 35 Minutes

Nutritional Information

Calories 101
Fat 6.7 g
Satfat 1.6 g
Monofat 4.1 g
Polyfat 0.7 g
Protein 2.4 g
Carbohydrate 8 g
Fiber 0.6 g
Cholesterol 5 mg
Iron 0.6 mg
Sodium 143 mg
Calcium 34 mg


8 (14 x 9-inch) sheets frozen phyllo dough, thawed
1/4 cup olive oil, divided
2 tablespoons grated Parmigiano-Reggiano cheese
1 teaspoon freshly ground black pepper
1 cup multicolored grape tomatoes, quartered lengthwise
1/4 cup thinly sliced shallots
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1.5 ounces aged fontina cheese, grated
Cooking spray


1. Preheat oven to 375°.

2. Place 1 phyllo sheet on a work surface (cover remaining phyllo to prevent drying); lightly brush phyllo sheet with 1 1/2 teaspoons oil. Combine Parmigiano-Reggiano cheese and pepper, stirring well. Sprinkle about 1 teaspoon pepper mixture evenly over phyllo; top with another phyllo sheet. Combine tomatoes and next 5 ingre­dients (through fontina cheese) in a bowl. Arrange about 1/3 cup tomato mixture along short side of phyllo; roll up phyllo, jelly-roll fashion, starting with short side. Lightly brush outside of roll with oil. Cut into thirds. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining 6 phyllo sheets, pepper mixture, oil, and tomato mixture.

3. Bake at 375° for 10 minutes or until phyllo is golden. Serve warm or at room temperature.


Julianna Grimes,

Cooking Light

September 2013
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