Rating: 5 stars
2 Ratings
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  • 2 star values: 0
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  • 5 star values: 2

Jazz up snack or party time with Tomato Turnovers. These portable, savory bites will be pleasing to all.

Julianna Grimes
Recipe by Cooking Light September 2013

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
25 mins
total:
35 mins
Yield:
Serves 12 (serving size: 1 turnover)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

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

Nutrition Facts

101 calories; fat 6.7g; saturated fat 1.6g; mono fat 4.1g; poly fat 0.7g; protein 2.4g; carbohydrates 8g; fiber 0.6g; cholesterol 5mg; iron 0.6mg; sodium 143mg; calcium 34mg.
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