Savory Vegetable Turnovers

Savory Vegetable Turnovers

This creamy, luscious vegetarian treat freezes well and is delicious as cold leftovers, if there are any left! Not a vegetarian? Try adding cooked pulled chicken to vegetable mixture for added protein.

~30 min minutes
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1-teaspoon olive oil

1 ½ cups diced summer squash

1 cup diced zucchini squash

1 cup fresh, diced green beans

1 cup diced sweet onion

½ pound sliced fresh mushrooms

1/3 cup grated parmesan cheese

1 cup heavy cream

½ chopped walnuts

¼ cup minced fresh basil

¾-pound phyllo dough

½ cup melted butter


Heat the 11.5 Fry Pan over medium heat; add oil and vegetables and cook for 3-5 min until tender.

Add the cheese and cream and stir to combine. Remove from heat; stir in walnuts and basil. Referring to the phyllo package directions, lay out two sheets of dough on a dry surface and brush with butter, fold the dough lengthwise and place ½ cup of the filling on one end of the dough. Fold triangle style, (like a flag) brushing the top of each fold with butter.

Bake turnovers on a greased 360 Bakeware Large Cookie Sheet at 350 degrees approx. 30 min, or until puffed, golden brown. Repeat using remaining vegetable mixture. A fast and easy alternative is to use refrigerated crescent roll dough, folded once, no butter, instead of the pastry sheets. Bake on un-greased cookie sheet.