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Tomato Turnovers

Photo: Randy Mayor; Styling: Cindy Barr
Hands-on time 25 mins
Total time 35 mins
Yield Serves 12 (serving size: 1 turnover)
Jazz up snack or party time with Tomato Turnovers. These portable, savory bites will be pleasing to all.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.