- 1 (15 ounce box) refrigerated pie crusts (two 9-inch crusts)
- ½ lb. meatballs, cooked
- 1 (8-ounce) can tomato sauce
- ¼ cup grated Parmesan cheese
- Milk for glaze
To make a batch, first set out crusts to bring them to room temperature (about 15 minutes) and heat oven to 375°. Meanwhile, cut meatballs into small pieces, then, place them in a small saucepan with tomato sauce and simmer for 5 minutes. Let mixture cool thoroughly. One at a time, place each crust on lightly floured waxed paper and use a floured rolling pin to flatten it slightly into a 10-inch circle. Use a biscuit cutter to cut seven 4-inch circles from the dough, then, reroll the dough scraps to get 3 more dough circles. Spoon 1 tablespoon of filling onto half of each circle, leaving about a 1/2-inch margin at edge, then sprinkle on about 1/2 teaspoon of Parmesan cheese. Use your fingertips to moisten edges of dough with water, then fold uncovered half of dough over filling and press edges together to seal. Crimp edge with fork, then transfer turnovers to lightly greased baking sheet and poke each one twice with a fork for vents. Brush each one with milk, then, bake for about 25 minutes or until golden brown. Transfer to a rack to cool. Serve warm or at room temperature. Makes 20 small turnovers.
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