Tomato Turnovers

11 ingredients
3 steps

Ingredients

  • 8 (14 x 9-inch) sheets frozen phyllo dough, thawed
  • 1/4 cup olive oil, divided
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • 1 teaspoon freshly ground black pepper
  • 1 cup multicolored grape tomatoes, quartered lengthwise
  • 1/4 cup thinly sliced shallots
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon kosher salt
  • 1.5 ounces aged fontina cheese, grated
  • Cooking spray

Directions

  1. 1
    Preheat oven to 375°.
  2. 2
    Place 1 phyllo sheet on a work surface (cover remaining phyllo to prevent drying); lightly brush phyllo sheet with 1 1/2 teaspoons oil. Combine Parmigiano-Reggiano cheese and pepper, stirring well. Sprinkle about 1 teaspoon pepper mixture evenly over phyllo; top with another phyllo sheet. Combine tomatoes and next 5 ingre-dients (through fontina cheese) in a bowl. Arrange about 1/3 cup tomato mixture along short side of phyllo; roll up phyllo, jelly-roll fashion, starting with short side. Lightly brush outside of roll with oil. Cut into thirds. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining 6 phyllo sheets, pepper mixture, oil, and tomato mixture.
  3. 3
    Bake at 375° for 10 minutes or until phyllo is golden. Serve warm or at room temperature.

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