Cheeseburger Turnovers

Name: Cheeseburger Turnovers
Total time: 1200 s
Yield: 36 servings
Cuisine: American
Ingredients: 3 packages 6 sheets Pepperidge Puff Pastry, thawed but cold; 1 pound lean ground beef; 1/4 teaspoon black pepper; 1/4 teaspoon seasoned salt, I used Krazy salt seasoning; 5 button mushroons, cut in half and sliced; 3 cloves garlic, minced; 1 medium onion, chopped; 1 poblano pepper, chopped; 1 jalapeno or cherry red pepper, chopped; 1 cup shredded sharp cheddar cheese; 1/4 cup italian four cheese blend, shredded; 1/4 cup garlic and herb cream cheese; 2 tablespoons fresh grated romano cheese; 1 teaspoon Whorcestershire sauce; 1 tablespoon yellow prepared mustard; 2 tablespoons ketchup; 2 green onions, thin sliced; as needed garlic powder, cajun seasoning and shredded cheddar cheese; TOPPING:; 1 recipe Chipolte Ranch Dipping Sauce, found in my profile and search for serving

fenway @Fenway

Savory appetizer or lunch size cheeseburger turnovers. They freeze well,, just reheat until hot in a 400 oven.

fenway @Fenway

Savory appetizer or lunch size cheeseburger turnovers. They freeze well,, just reheat until hot in a 400 oven.

Saved

Ingredients

20 mins

36 servings

3 packages6 sheets Pepperidge Puff Pastry, thawed but cold
1 poundlean ground beef
1/4 teaspoonblack pepper
1/4 teaspoonseasoned salt, I used Krazy salt seasoning
5button mushroons, cut in half and sliced
3 clovesgarlic, minced
1medium onion, chopped
1poblano pepper, chopped
1jalapeno or cherry red pepper, chopped
1 cupshredded sharp cheddar cheese
1/4 cupitalian four cheese blend, shredded
1/4 cupgarlic and herb cream cheese
2 tablespoonsfresh grated romano cheese
1 teaspoonWhorcestershire sauce
1 tablespoonyellow prepared mustard
2 tablespoonsketchup
2green onions, thin sliced
as neededgarlic powder, cajun seasoning and shredded cheddar cheese
TOPPING:
1 recipeChipolte Ranch Dipping Sauce, found in my profile and search for serving

Saved

Steps

20 mins

1

Preheat oven to 400°F. Line baking sheets with parchment paper
2

Brown ground beef, pepper and seasoning salt in a medium skillet until cooked through. Remove to a bowl. In the same skillet soften onion, mushroom, garlic and hot pepper until tender
3

Add all remaining ingedients except dipping sauce, and toppings to bowl and combine well
4

Using one puff pastry shet at a time , roll to thin out to 1/4 inch thickness and cut 6 sqares out of each sheet
5
6

Place a heaping tablespoon of filling in each square
7

Fold pastry over and press all edges closed with the tines of a fork
8
9

Place on parchment lined baking sheets, brush with egg wash and sprinkle with garlic powder, shredded cheear and cajun seasoning toppings. Press fork tine to make tiny holes on top to vent.
10
11

Bake 7ntil golden and puffed, about 20 to 23 minutes. Serve with Chipolte Ranch Dip

Saved

Cooksnaps

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fenway @Fenway

on January 19, 2016 02:35

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.