Tomato Turnovers

2 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Cindy Barr
Hands-on Time:
25 Mins
Total Time:
35 Mins
Yield:
Serves 12 (serving size: 1 turnover)
By Julianna Grimes
September 2013
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 3

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

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Ratings & Reviews

BlueToBlue's Review

BlueToBlue
November 22, 2013
These were a great use of our bumper cherry tomato crop. Very tasty and came together easily. We ate them as snacks but they would make a great appetizer. I used red onions because I didn't have shallots and I think next time I would sauté the onions/shallots a bit. I also used all parmesan cheese, instead of parmesan and fontina. We didn't miss the fontina at all. If you are making them for a party, make them on the same day you are going to serve them--they got soggy when stored in the fridge.

MBaum87's Review

MBaum87
September 06, 2013
Made these for a Labor Day party and everyone loved them! So easy to make. I used fresh tarragon instead of fresh thyme and cut them into little bites - just one pop in the mouth! I made them to take to a party about an hour before I left house and I served them at room temperature. Delicious!! Will definitely make them again.