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Image Credit Christine
Turkey & Bacon Turnovers with Tomato-Avocado Salad
“Turkey time means turkey leftovers, and in some homes, it means a lot of turkey leftovers.” Christine
For the turnovers:
1 sheet frozen puff pastry, slightly thawed
4 strips crisply cooked bacon
4 teaspoon Dijon mustard, divided
8 ounces sliced turkey breast
4 slices sharp cheddar cheese
1 egg, whisked together with 1 teaspoon water
For the salad:
¼ cup white wine vinegar
1 teaspoon sugar
Salt and pepper, to taste
1 cup halved cherry tomatoes
1 ripe avocado, peeled, pitted and sliced
¼ cup chopped green onions
Preheat the oven to 400°F.
Line a baking sheet with parchment paper.
Cook bacon in a skillet until crisp.
Drain on a paper towel lined plate.
Roll the puff pastry out on a floured surface into an 11-inch square.
Cut the pastry into 4 squares.
Spread each square with 1 teaspoon of the Dijon mustard, leaving a border of just the pastry.
Arrange the turkey, bacon, and cheese on half of each pastry square.
Brush the edges of the pastry with the egg wash.
Fold the pastry into a triangle, gently pulling the pastry to cover the fillings, and seal shut using
the tines of a fork.
Place the turnovers on the prepared baking sheet.
Brush with more of the egg wash and sprinkle with salt.
Bake the turnovers until the pastry is golden and crisp, 20-25 minutes.
For the salad:
Whisk together the vinegar and sugar in a bowl.
Season with salt and pepper.
Add the tomatoes, avocado, and scallions and stir to combine.
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