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Wild Mushroom Turnovers with Romano Cheese (Robin Miller) Recipe

Wild Mushroom Turnovers with Romano Cheese (Robin Miller) Recipe

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Wild Mushroom Turnovers with Romano Cheese (Robin Miller)

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Ingredients:

Serving

1 sheet frozen puff pastry , thawed according to package directions
2 cups reserved cooked wild mushrooms (from asparagus-wild mushroom risotto with parmesan)
4 tbsp grated romano

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	81.35 Kcal (341 kJ)
Calories from fat	50.77 Kcal
		% Daily Value*
Total Fat	5.64g	9%
Cholesterol	10.26mg	3%
Sodium	137.91mg	6%
Potassium	13.26mg	0%
Total Carbs	3.92g	1%
Sugars	0.18g	1%
Dietary Fiber	0.16g	1%
Protein	3.71g	7%
Iron	0.3mg	2%
Calcium	105.8mg	11%

Amount Per 100 g
Calories	459.58 Kcal (1924 kJ)
Calories from fat	286.81 Kcal
		% Daily Value*
Total Fat	31.87g	9%
Cholesterol	57.97mg	3%
Sodium	779.12mg	6%
Potassium	74.94mg	0%
Total Carbs	22.15g	1%
Sugars	1g	1%
Dietary Fiber	0.89g	1%
Protein	20.94g	7%
Iron	1.9mg	2%
Calcium	597.5mg	11%

* 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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