Turnovers With Two FillingsYeasted Tart Dough with Olive Oil
(You could use any Galette dough, pizza dough, or tart dough recipe I would think. Galette dough has much more butter, but no yeast so it's quicker)
Feta & Herb Filling (enough for 6 small turnovers)
1/8 pound feta
1/8 pound dryish, creamy cheese (I used a fresh Mexican ricotta, you could use farmers' cheese, or regular ricotta from the store - I would drain it a bit though in a strainer lined with cheesecloth)
1 large spring onion (scallion), thinly sliced
1 or 2 tbsp of herbs (I used chives, thyme, and parsley)
Freshly milled pepper
Canadian Bacon & Mozzarella Topping (enough for 6 small turnovers)
1/8 lb grated mozzarella
1/8 pound of the creamy dry cheese from above
2 tbsp chopped basil or so
small amount chopped fresh thyme (optional)
6 or 8 pcs Canadian Bacon chopped into small pieces
freshly ground pepper
small bowl of thick tomato sauce
1 egg yolk, beaten with 1 tbsp milk
Sesame or poppy seeds
Prepare each filling, mixing the ingredients together in two separate bowls. Divide the dough into 12 pieces (this makes small turnovers, you can go for 4 or 6 pieces for more calzone sized servings). Roll each piece of dough into a ball. Dust the counter lightly with flour and roll each ball into a circle about 1/8 inch thick.
Preheat the oven to 375F. Divide the filling among the pieces of dough, making half with each type of filling. For the canadian bacon ones, spoon or brush some tomato sauce in the middle of the dough round before adding the filling. Then fold the edges over and crimp with your thumbs, making small pleats to seal. You may want to dust your cookie sheet with a bit of cornmeal before laying the turnovers on it to prevent sticking.
Brush the pastries with the beaten egg, and sprinkle the vegetarian ones with the sesame or poppy seeds for identification. Bake for about 25 minutes, until browned all over. Let cool for 5 to 10 minutes before serving.
-Adapted from Deborah Madison, Vegetarian Cooking for Everyone