Breakfast Turnover Recipe

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Breakfast Turnover
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Ingredients:

Directions:

  1. Heat oven to 375° F with rack in lower third. Line a baking sheet with parchment paper.
  2. In a medium skillet, heat olive oil; add mushrooms and saute until golden. Add 1/4 teaspoon salt and thyme and set aside.
  3. In a bowl, mix together the cheese, 1 egg, 1/4 tsp salt and pepper. Roll pastry on a floured surface into an 11 x 11 square and place on prepared baking sheet. Place a layer of ham on one half of the dough, leaving a 1-inch border of pastry. Add mushrooms, egg mixture and another layer of ham.
  4. Lightly beat remaining egg and brush border of pastry. Fold dough over filling and press to seal edges. Chill 20 minutes or freeze for 10 minutes.
  5. Trim edges and brush entire pastry with beaten egg. Cut 3 vents in top of pastry. Bake, rotating once, until crust is golden brown and puffed, 35 to 40 minutes. Transfer turnover on parchment to a wire rack and cool 10 to 15 minutes. Serve warm or at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 210.57 Kcal (882 kJ)
Calories from fat 143.36 Kcal
% Daily Value*
Total Fat 15.93g 25%
Cholesterol 92.62mg 31%
Sodium 531.05mg 22%
Potassium 131.5mg 3%
Total Carbs 5.36g 2%
Sugars 1.4g 6%
Dietary Fiber 0.47g 2%
Protein 12.08g 24%
Vitamin C 0.8mg 1%
Iron 0.9mg 5%
Calcium 115.7mg 12%
Amount Per 100 g
Calories 219.55 Kcal (919 kJ)
Calories from fat 149.48 Kcal
% Daily Value*
Total Fat 16.61g 25%
Cholesterol 96.57mg 31%
Sodium 553.7mg 22%
Potassium 137.11mg 3%
Total Carbs 5.59g 2%
Sugars 1.46g 6%
Dietary Fiber 0.49g 2%
Protein 12.6g 24%
Vitamin C 0.8mg 1%
Iron 0.9mg 5%
Calcium 120.6mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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