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Any ideas for savory fillings for turnovers..

Started 1351007774.827 in Recipe Swap | Last reply 1351078104.053 by laibish

I am using the Pepperidge Farms puff pastry sheets to make turnovers.

I have the sweet but looking for some savory fillings that will hold well in the turnover.

Smile

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Mochahoney1351009046.8232163 PostsRegistered 7/31/2007Mississippi

we make small turnovers stuffed with spicy sausage and cream cheese. sometimes a ground beef, onion, cheddar mixture. I cook the stuffing first, then put in the turnover dough and bake until brown and bubbly.

"Life is not measured by the number of breaths we take, but by the moments that take our breath away".
RIP Maya Angelou.

DiAnne1351010005.7035382 PostsRegistered 9/22/2010

Mushrooms come to mind for me.

Gloria1351010224.6334312 PostsRegistered 10/6/2004
On 10/23/2012 Mochahoney said:

we make small turnovers stuffed with spicy sausage and cream cheese. sometimes a ground beef, onion, cheddar mixture. I cook the stuffing first, then put in the turnover dough and bake until brown and bubbly.

That was the first thing that came to my mind. I make this sausage cheese mixture that you put on cocktail rye. Everyone loves it. I think sausage and cheese would be delicious in a turnover.

What about a pizza turnover? You could have pepperoni (or whatever meat) and some mozzarella cheese and some sauce.

Knit-Chick1351011900.22828 PostsRegistered 12/29/2007Northeast Ohio

I was going to suggest either pepperoni or sausage with cheese too. What about something like brie or goat cheese with cranberries or some other fruit?

iam4truth1351012107.6471734 PostsRegistered 5/19/2006lost in space

pizza toppings, Taco filling and cheddar, ham and cheese with broccoli, chicken pot pie type filling, bbq pulled pork/chicken and mozzarella, chicken artichoke (or spinach) with alfredo sauce ... lots of ideas ;-)

(lol, I had a typo and it would not go through. I wanted to write 'with', but forgot the i. Looks like the censors also ban abbreviations of curse words? )

hattrick1351012306.603974 PostsRegistered 6/29/2010
On 10/23/2012 Mochahoney said:

we make small turnovers stuffed with spicy sausage and cream cheese. sometimes a ground beef, onion, cheddar mixture. I cook the stuffing first, then put in the turnover dough and bake until brown and bubbly.


I just finished watching an episode of the Pioneer Woman/Ree Drummond. She used ground sausage (cooked) and added it to Ricotta, Mozzarella and Parmesan. Looked delish and she made her homemade Marinara sauce which was very easy.

TN halfback1351012928.5632690 PostsRegistered 1/20/2008

I make a very thick Chili that you can use on top of hotdogs, spaghetti or use it in puff pastry. To use in puff pastry I add some capers & cheese. Kind of like an empanada or at least my version of. Now I'm getting hungry & happen to have some chili....lunchtime! {#emotions_dlg.laugh} TN

tesspoodle1351074746.77391 PostsRegistered 2/23/2007

I sometimes will fry up some diced very small onions and drain them well..then I add brocolli (which I can't spell) and some cheddar cheese...yummy....

cookie51351074774.4133382 PostsRegistered 11/15/2007Texas Hill Country

Chicken, sun dried tomatoes, chopped artichokes, cheese, onions and garlic come to mind.

Last edited on 10/24/2012

Last edited on 10/24/2012

I always wanted to be somebody, but now I realize I should have been more specific. -Lily Tomlin

laibish1351078104.0367 PostsRegistered 3/22/2010Pembroke Pines, Florida

These are just wonderful, the filling is what is usually found in Jewish knishes, mashed potatoes with fried onions, sauteed little S. & P. drain any excess oil...

As well Kasha, or grouts steamed with some diced mushrooms sauteed with onion's are wonderful in a savory turnover....drain any extra oil

Also boil up some sweet potatoe's, and break up the spuds to represent pieces combine with a little maple syrup or brown sugar...terrific

Cook up some couscous the islreali type not the small couscous, add some onions and mushrooms diced (sauteed) and fill the turnovers...

finally some chicken livers broiled and mashed with some onions S. & P. these are used in kreplach (jewish dumplings)

Laibish

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