Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cheeseburger turnovers. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Cheeseburger Turnovers is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Cheeseburger Turnovers is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have cheeseburger turnovers using 20 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Cheeseburger Turnovers:
- Make ready 3 packages 6 sheets Pepperidge Puff Pastry, thawed but cold
- Take 1 pound lean ground beef
- Prepare 1/4 teaspoon black pepper
- Take 1/4 teaspoon seasoned salt, I used Krazy salt seasoning
- Make ready 5 button mushroons, cut in half and sliced
- Make ready 3 cloves garlic, minced
- Get 1 medium onion, chopped
- Make ready 1 poblano pepper, chopped
- Prepare 1 jalapeno or cherry red pepper, chopped
- Get 1 cup shredded sharp cheddar cheese
- Get 1/4 cup italian four cheese blend, shredded
- Take 1/4 cup garlic and herb cream cheese
- Get 2 tablespoons fresh grated romano cheese
- Take 1 teaspoon Whorcestershire sauce
- Get 1 tablespoon yellow prepared mustard
- Make ready 2 tablespoons ketchup
- Make ready 2 green onions, thin sliced
- Get as needed garlic powder, cajun seasoning and shredded cheddar cheese
- Get TOPPING:
- Get 1 recipe Chipolte Ranch Dipping Sauce, found in my profile and search for serving
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Steps to make Cheeseburger Turnovers:
- Preheat oven to 400°F. Line baking sheets with parchment paper
- Brown ground beef, pepper and seasoning salt in a medium skillet until cooked through. Remove to a bowl. In the same skillet soften onion, mushroom, garlic and hot pepper until tender
- Add all remaining ingedients except dipping sauce, and toppings to bowl and combine well
- Using one puff pastry shet at a time , roll to thin out to 1/4 inch thickness and cut 6 sqares out of each sheet1. Place a heaping tablespoon of filling in each square
- Fold pastry over and press all edges closed with the tines of a fork1. Place on parchment lined baking sheets, brush with egg wash and sprinkle with garlic powder, shredded cheear and cajun seasoning toppings. Press fork tine to make tiny holes on top to vent.1. Bake 7ntil golden and puffed, about 20 to 23 minutes. Serve with Chipolte Ranch Dip
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