Turkey Cranberry Spinach and Artichoke Turnovers

Yield: 8 turnovers
Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
 
Turkey cranberry spinach and artichoke turnovers are an easy appetizer or snack made with leftover turkey, cranberry sauce and spinach and artichoke dip!
Turkey cranberry spinach and artichoke turnovers are an easy appetizer or snack made with leftover turkey, cranberry sauce and spinach and artichoke dip!

Ingredients

  • 2 sheets frozen puff pastry defrosted
  • ¾ cup La Terra Fina Spinach Artichoke & Parmesan Dip
  • 1/2 cup cranberry sauce or chutney
  • 1 cup coarsely chopped cooked turkey or rotisserie chicken
  • 1 egg + 2 teaspoons water for egg wash

Instructions

  1. Preheat the oven to 400 degrees. Line a large cookie sheet with parchment paper; set aside.
  2. Unfold the puff pastry onto a sheet of parchment paper. Cut each puff pastry sheet into 4 squares. Divide the spinach, artichoke & parmesan dip up among the squares and top with a tablespoon of cranberry sauce, reserving as much as the liquid as possible from the sauce. Divide the chopped turkey or chicken up among the squares. Fold each square in half diagonally, press edges together with a fork to seal and place on the sheet pan.
  3. Whisk together the egg and water, then brush the tops of each turnover. Bake for 16 to 18 minutes until the pastry is golden brown and cooked through. Remove from the oven and let cool.

Nutrition Information

Calories: 389, Fat: 24g, Saturated Fat: 6g, Cholesterol: 13mg, Sodium: 206mg, Potassium: 82mg, Carbohydrates: 34g, Fiber: 1g, Sugar: 7g, Protein: 8g, Vitamin A: 5%, Vitamin C: 0.3%, Calcium: 8%, Iron: 1.7%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Appetizer, Main Course
Cuisine: American
Keyword: turkey cranberry spinach and artichoke turnovers
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