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Ingredients requirements - Cheeseburger Turnovers:
- Get 3 packages of 6 sheets Pepperidge Puff Pastry, thawed but cold
- Require 1 pound lean ground beef
- Prepare 1/4 teaspoon of black pepper
- Require 1/4 teaspoon of seasoned salt, I used Krazy salt seasoning
- Need 5 button mushroons, cut in half and sliced
- Prepare 3 cloves for garlic, minced
- Take 1 of medium onion, chopped
- Require 1 of poblano pepper, chopped
- Provide 1 for jalapeno or cherry red pepper, chopped
- Provide 1 cup - shredded sharp cheddar cheese
- Provide 1/4 cup - italian four cheese blend, shredded
- Make ready 1/4 cup of garlic and herb cream cheese
- Require 2 tablespoons fresh grated romano cheese
- Take 1 teaspoon of Whorcestershire sauce
- Take 1 tablespoon - yellow prepared mustard
- Get 2 tablespoons of ketchup
- Take 2 of green onions, thin sliced
- Prepare as needed of garlic powder, cajun seasoning and shredded cheddar cheese
- Require for TOPPING:
- You need 1 recipe for Chipolte Ranch Dipping Sauce, found in my profile and search for serving
Cheeseburger Turnovers how to cook:
- 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 sheet
- Place a heaping tablespoon of filling in each square
- Fold pastry over and press all edges closed with the tines of a fork
- 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.
- Bake 7ntil golden and puffed, about 20 to 23 minutes. Serve with Chipolte Ranch Dip
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