This is one of those things where I took a little from this recipe and a little from that one and got something spectacular! This is a great vegetarian meal that you can slip in under the radar and no one will notice!! No need to tell them its good for them!
Preheat oven to 425 degrees F. Spray baking sheet with nonstick or line with parchment paper.
Cook rice per package directions; cool.
Bring pastry to room temp.
Chop all vegetables. Heat olive oil in skillet over medium heat. Add mushrooms, onion, broccoli, carrots, green pepper and corn to heated skillet; stir fry vegetables for 5-10 minutes until thoroughly cooked. Remove from heat to cool.
In a separate bowl, combine cream cheese, pimentos, and shredded cheese. Stir in cooked rice and cooked vegetables. Blend well. Salt and pepper to taste.
Unroll dough and cut into 4-6 triangles or use a large dumpling press. Place about a heaping 1/4 cup of veggie rice mixture in center of cut dough. Wet fingers in water, run around edges of dough then fold and press to seal. Place turnover on prepared pan and brush with egg wash.
Bake in preheated oven for 15-20 minutes until golden brown. Remove from oven and serve.
Nutritional Info: per serving (one pie)
Total Fat: 25.4g / Sat Fat: 11.7g
Total Carbs: 29.8g / Dietary Fiber: 0.8g / Sugars: 1.7g