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    Wild Mushroom Turnovers with Romano Cheese View Edit

    Servings: Not specified

    Directions

    Preheat oven to 400 degrees F. Unroll puff pastry on a flat surface. Roll pastry into a 14-inch square. Using a pizza cutter or a knife, cut pastry into 12 squares. Top each square with mushrooms (about 1 heaping teaspoon each) and 1 teaspoon grated cheese. Wet 2 edges of each square with wet fingers and then fold over making a triangle. Press the edges together with a fork. Place turnovers on a large baking sheet, about 2 inches apart. Bake 10 to 12 minutes, until puffed up and golden brown.

    Ingredients
    • 1 sheet frozen puff pastry, thawed according to package directions
    • 2 cups reserved cooked wild mushrooms (from Asparagus-Wild Mushroom Risotto with Parmesan)
    • 4 tablespoons grated Romano

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 12 minutes Yield: 6 servings