Cheese and Sun-Dried Tomato Turnovers Recipe

Ingredients:

• 1 sheet puff pastry, thawed
• 1/2 cup sun-dried tomatoes, drained and chopped
• 1 cup shredded cheese
• 1 egg, beaten
• 1 tablespoon water
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F.
2. Unroll the puff pastry sheet onto a lightly floured surface. Cut the sheet into 4 equal squares.
3. In a small bowl, mix together the sun-dried tomatoes, shredded cheese, salt, and pepper.
4. Spoon 1/4 of the tomato and cheese mixture onto each puff pastry square.
5. Brush the edges of the puff pastry with the beaten egg and water mixture. Fold the opposite corners of each pastry square to create a triangle and press firmly with your fingers to seal.
6. Place the turnovers on a baking sheet lined with parchment paper.
7. Brush the tops of the turnovers with the remaining egg and water mixture.
8. Bake the turnovers for 15-20 minutes or until golden brown and puffed.
9. Let the turnovers cool for a few minutes before serving.

Serving Suggestions:

These cheese and sun-dried tomato turnovers are perfect as a snack or appetizer for any occasion. Serve them warm or at room temperature and enjoy with a side of marinara sauce or pesto dipping sauce.

Verdict:

These cheese and sun-dried tomato turnovers are crispy, flaky, and full of flavor. The combination of tangy sun-dried tomatoes and melted cheese make them a crowd favorite. They are easy to make and great for entertaining or just as a quick snack. Give them a try and see how delicious they are!