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Mini Tomato and Cheese Turnovers


PRODUCTS USED IN RECIPE

6.5" Grilled-Ready Par-Baked
Mini Tomato and Cheese Turnovers

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Original Recipe Serves 8
Prep Time 5 min
Cooking Time 20 min

INGREDIENTS

9 each  6.5" Grill-Ready™ Par-Baked Flour Tortillas (09301)  
1.5 oz. vol. Fresh Oregano , chopped 
1 tsp. Fresh Garlic , minced 
6 oz. vol. Oven Dried or Sundried Tomatoes  
12 oz. vol. (6 oz.wt.) Mozzarella Cheese , shredded 
12 oz. vol. (6 oz.wt.) Fontina Cheese , shredded 
 Egg Wash , to brush 
1 oz. vol. Fresh Parsley , chopped 
2.5 oz. vol. Grated Parmesan Cheese  
   

DIRECTIONS

1.) Toss chopped oregano, oven dried tomatoes, garlic, Mozzarella and Fontina cheeses together in a mixing bowl.

2.) Cut tortillas into half moons and lay on work surface. Brush outside edges of each half moon tortilla with egg wash.

3.) Distribute ¾ oz. of cheese filling on right side of each half moon.

4.) Fold over to close, and seal tortillas closed with fingers or a fork.

5.) Place on parchment lined sheet pan and brush tops with egg wash.

6.) Dust each with parmesan cheese and fresh parsley.

7.) Place in 400°F oven for approximately 20 minutes or until toasted, golden brown and cheese in center is melted.

8.) Remove from oven and serve.

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