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Bake: 17 Minutes
- 1 small turnip, peeled and grated
- 1/2 small onion, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (15-ounce) package refrigerated piecrusts
- 2 tablespoons butter, melted
- Combine turnip and onion in a small bowl. Toss with salt and pepper.
- Unfold piecrusts, and press out fold lines. Cut out 30 rounds with a 2-inch round cutter.
- Place 1 teaspoon turnip mixture on half of each round, and fold the other half over. Press edges together with a fork to seal. Place on an ungreased baking sheet; brush tops with melted butter.
- Bake at 375° for 15 to 17 minutes or until edges are lightly browned.
- Turnip-Bacon Turnovers: Add 4 to 5 pieces finely chopped, cooked bacon to filling mixture. Proceed as directed.
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