creamy vegetable and rice turnover

Name: Creamy Vegetable and Rice Turnover
Prep time: 40 min
Cook time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 package(s) refrigerated pie crusts (use both sleeves in pkg. or make your own); 1/2 cup(s) uncooked brown rice (= 1 boil-in-bag); 2 tablespoon(s) olive oil; 1/2 cup(s) diced fresh mushrooms; 1/2 cup(s) diced onion; 1/2 cup(s) fresh or frozen broccoli florets, diced; 1/4 cup(s) finely diced fresh carrots; 1/4 cup(s) diced green pepper; 1/4 cup(s) frozen corn; 8 ounce(s) neufchatel cheese (low fat cream cheese); 1/2 cup(s) shredded colby jack or cheddar cheese (low fat kinds work good); 1 tablespoon(s) diced pimentos; - salt and pepper to taste; - egg wash (egg substitute and a little water works great)

(1 RATING)

77 Pinches 3 Photos

Teresa Jacobson

New Orleans, LA

Updated on Oct 7, 2011

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!

Rate

prep time 40 Min

cook time 15 Min

method Bake

yield 4-6 serving(s)

Ingredients

1 package refrigerated pie crusts (use both sleeves in pkg. or make your own)
1/2 cup uncooked brown rice (= 1 boil-in-bag)
2 tablespoons olive oil
1/2 cup diced fresh mushrooms
1/2 cup diced onion
1/2 cup fresh or frozen broccoli florets, diced
1/4 cup finely diced fresh carrots
1/4 cup diced green pepper
1/4 cup frozen corn
8 ounces neufchatel cheese (low fat cream cheese)
1/2 cup shredded colby jack or cheddar cheese (low fat kinds work good)
1 tablespoon diced pimentos
- salt and pepper to taste
- egg wash (egg substitute and a little water works great)

How To Make creamy vegetable and rice turnover

Step 1

Preheat oven to 425 degrees F. Spray baking sheet with nonstick or line with parchment paper.

Step 2

Cook rice per package directions; cool.
Step 3

Bring pastry to room temp.
Step 4

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.
Step 5

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.
Step 6

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.
Step 7

Bake in preheated oven for 15-20 minutes until golden brown. Remove from oven and serve.
Step 8

Nutritional Info: per serving (one pie) Calories: 365 Total Fat: 25.4g / Sat Fat: 11.7g Cholesterol: 37mg Sodium: 422mg Total Carbs: 29.8g / Dietary Fiber: 0.8g / Sugars: 1.7g Protein: 7.2g
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