Tomato Turnovers
Ingredients
- 8 (14 x 9-inch) sheets frozen phyllo dough, thawed ⓘ
- 1/4 cup olive oil, divided
- 2 tablespoons grated Parmigiano-Reggiano cheese ⓘ
- 1 teaspoon freshly ground black pepper ⓘ
- 1 cup multicolored grape tomatoes, quartered lengthwise ⓘ
- 1/4 cup thinly sliced shallots ⓘ
- 2 tablespoons chopped fresh basil ⓘ
- 1 teaspoon chopped fresh thyme ⓘ
- 1/4 teaspoon kosher salt ⓘ
- 1.5 ounces aged fontina cheese, grated ⓘ
- Cooking spray ⓘ
Instructions
- Preheat oven to 375°.
- Place 1 phyllo sheet on a work surface (cover remaining phyllo to prevent drying); lightly brush phyllo sheet with 1 1/2 teaspoons oil. Combine Parmigiano-Reggiano cheese and pepper, stirring well. Sprinkle about 1 teaspoon pepper mixture evenly over phyllo; top with another phyllo sheet. Combine tomatoes and next 5 ingre-dients (through fontina cheese) in a bowl. Arrange about 1/3 cup tomato mixture along short side of phyllo; roll up phyllo, jelly-roll fashion, starting with short side. Lightly brush outside of roll with oil. Cut into thirds. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining 6 phyllo sheets, pepper mixture, oil, and tomato mixture.
- Bake at 375° for 10 minutes or until phyllo is golden. Serve warm or at room temperature.
Nutrition & Diet Analysis (per serving)
884
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).