Squash Apple Turnovers

These little turnovers were surprisingly delicious (which would have been obvious if you had seen me eat every single one of them in one sitting). And, they are surprisingly easy. I am not a fan of using prepared foods, but the use of canned refrigerator dough (Pillsbury rolls) makes this one shockingly simple to prepare. And, who knew that refrigerator dough would be so easy to manipulate, roll, and shape!

Squash-Apple Turnovers
Cooking Light, October 2010

2 tsp olive oil
1/2 c minced onion
2 c butternut squash, peeled and diced
1 c Jonagold apple, peeled and diced
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 c goat cheese, crumbled
2 tsp fresh thyme, chopped
1 (11.3-ounce) can refrigerated dinner roll dough
1 T honey mustard
2 tsp water
2 T milk
Cooking spray

Preheat oven to 375°.
Heat olive oil in a large skillet over medium-high heat. Add onion and sauté for 3 minutes.

Add squash and sauté 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.

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.

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