Squash-Apple Turnovers

Name: Squash-Apple Turnovers
Ingredients: 2 teaspoons olive oil; 1/2 cup minced onion; 2 cups (1/4-inch) diced peeled butternut squash; 1 cup (1/4-inch) diced peeled Jonagold apple (about 1/2 pound); 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup (1 ounce) crumbled goat cheese; 2 teaspoons chopped fresh thyme; 1 (11.3-ounce) can refrigerated dinner roll dough; 1 tablespoon honey mustard; 2 teaspoons water; 2 tablespoons 1% low-fat milk; Cooking spray

13 ingredients

3 steps

Ingredients

2 teaspoons olive oil
1/2 cup minced onion
2 cups (1/4-inch) diced peeled butternut squash
1 cup (1/4-inch) diced peeled Jonagold apple (about 1/2 pound)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) crumbled goat cheese
2 teaspoons chopped fresh thyme
1 (11.3-ounce) can refrigerated dinner roll dough
1 tablespoon honey mustard
2 teaspoons water
2 tablespoons 1% low-fat milk
Cooking spray

Directions

1

Preheat oven to 375°.
2

Heat olive oil in a large skillet over medium-high heat. Add onion; saute for 3 minutes. Add squash; saute for 5 minutes. Add apple; cook 6 minutes or until squash and apple are tender. Stir in salt and pepper. Remove from heat, and cool to room temperature. Gently stir in cheese and thyme.
3

Separate dough into 8 pieces. Roll each portion into a 5-inch circle on a lightly floured surface. Combine mustard and 2 teaspoons water in a small bowl. Lightly brush top sides of dough circles with mustard mixture. Spoon about 2 tablespoons squash mixture onto half of each circle, leaving a 1/4-inch border. Fold dough over filling; press edges together with a fork to seal. Brush milk over dough. Place turnovers 1 inch apart on a baking sheet lightly coated with cooking spray. Bake at 375° for 19 minutes or until golden brown. Serve warm.