Appetizers / Soups / Salads

Vegetable Turnovers is for Dinner.

Vegetable Turnovers takes 10 minutes to prepare.

Vegetable Turnovers takes 18 minutes to cook.

Vegetable Turnovers makes 4 servings.

The ingredients for Vegetable Turnovers are:

2/3 cup SMALL diced red potatoes, skins ON
1/3 cup SMALL diced red bell pepper
1/3 cup SMALL diced red onion
7 oz ground chicken breast (or extremely finely chopped)
4 cups SMALL chopped spinach
1/2 tsp salt
4 tablespoons feta cheese
2 tablespoons chopped basil
1 medium shake of cayenne pepper
1 pie crust (1/2 a pillsbury box)

Here is how you make Vegetable Turnovers:

Caution: adding extra vegetables, meat, or other filler ingredients will make too much turnover stuffing. If you want to add an ingredient, I recommend decreasing the quantity of another one. These are very full turnovers as is.Preheat oven to 400 degrees.Chop all vegetables into very small pieces.In a large nonstick skillet, cook chicken on medium high heat (using a nonstick pan requires no oil to cook). Add cut veggies, excluding spinach. Once onions and potatoes appear cooked through, remove from heat and add spinach.While cooling, divide the single pie crust into 4 equal portions. Roll into individual circles, 5 1/2 in diameter or more. The crusts have to be thin to fit all the filler inside.Add feta, basil, and cayenne to vegetables.Divide vegetable mixture into 4 equal portions. Spoon individual portions onto crusts, folding the top over into a half moon shape. Fold and pinch the edges over. Place on parchment paper and put in oven for 18 minutes, or until golden. Remove and serve once cooled for 5-10 minutes (contents of turnovers do not cool quickly, and if you serve these straight out of the oven, your diners will have to sit and wait impatiently until they cool off).Serving Size:?Makes 4 turnoversNumber of Servings: 4Recipe submitted by SparkPeople user DARK_BLUE.

The nutritional information for Vegetable Turnovers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 298.5

• Total Fat: 14.2 g
• Cholesterol: 41.4 mg
• Sodium: 711.8 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 2.2 g
• Protein: 16.8 g

The dietary needs meet for Vegetable Turnovers is Low Carb