Best 6 Sundried Tomato And Cheese Turnovers Recipes

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Indulge in a delightful culinary journey with our tantalizing Sundried Tomato and Cheese Turnover recipes. These turnovers are a symphony of flavors, textures, and aromas, sure to captivate your taste buds. Envision flaky, golden-brown pastry encasing a luscious filling of sun-kissed sundried tomatoes, melty cheese, and a hint of herbs. Our collection features a variety of tempting variations, from classic to unique, catering to every palate. Whether you prefer a traditional Italian filling or a fusion of Mediterranean and Middle Eastern flavors, we have a recipe that will satisfy your cravings. Let your taste buds embark on an unforgettable adventure as you explore the delightful world of Sundried Tomato and Cheese Turnovers. Enjoy these turnovers as an appetizer, main course, or even a delectable snack. Let the tantalizing aroma of freshly baked pastries fill your kitchen as you create these culinary masterpieces.

Here are our top 6 tried and tested recipes!

SUN-DRIED TOMATO GRILLED CHEESE SANDWICH



Sun-Dried Tomato Grilled Cheese Sandwich image

Grilled cheese is a classic quick and easy meal. I love experimenting with different combinations. This is one of my favorites. -jessie Apfe, Berkeley, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1/2 cup oil-packed sun-dried tomatoes
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 tablespoons olive oil
1 teaspoon balsamic vinegar
1 garlic clove, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
8 slices sourdough bread
1-1/4 cups shredded part-skim mozzarella cheese
1/2 cup crumbled goat cheese
1/4 cup fresh arugula
2 tablespoons chopped roasted sweet red pepper
3 tablespoons butter, melted

Steps:

  • Place the first 8 ingredients in a food processor; process until blended., Spread over each of 4 bread slices; top with cheeses, arugula, red pepper and remaining bread. Brush outsides of sandwiches with butter., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes per side.

Nutrition Facts : Calories 491 calories, Fat 31g fat (14g saturated fat), Cholesterol 67mg cholesterol, Sodium 942mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

SUN-DRIED TOMATO GOAT CHEESE EMPANADAS



Sun-Dried Tomato Goat Cheese Empanadas image

I created this appetizer because I entertain a lot and wanted something simple but special. People like these empanadas so much! I always make extra. -Lynn Scully, Rancho Santa Fe, California

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield about 1-1/2 dozen.

Number Of Ingredients 5

1 tablespoon olive oil
1 medium sweet onion, halved and thinly sliced
1 log (4 ounces) fresh goat cheese, crumbled
1/4 cup finely chopped oil-packed sun-dried tomatoes, drained
Pastry for a single-crust pie (9 inches) or 1 sheet refrigerated pie crust

Steps:

  • In a large skillet, heat oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Remove from heat. Let cool slightly. Gently stir in goat cheese and tomatoes., Preheat oven to 400°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on baking sheets. Place 1 heaping tsp. of filling on 1 side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal. Bake until golden brown, 15-20 minutes.

Nutrition Facts : Calories 99 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 98mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

SUN-DRIED TOMATO AND GOAT CHEESE SKEWERS



Sun-Dried Tomato and Goat Cheese Skewers image

Provided by Brian Boitano

Categories     appetizer

Time 20m

Yield 20 skewers

Number Of Ingredients 4

1 (8-ounce) log fresh goat cheese, chilled
1 cup pistachio nuts, finely chopped
20 sun-dried tomatoes packed in oil
1/2 bunch fresh basil leaves

Steps:

  • Special equipment: 20 small skewers or cocktail toothpicks
  • Fill a pitcher with hot water. Dip a knife into the hot water and slice the goat cheese log in half lengthwise. Slice each half into 10 pieces making sure to dip the knife into the hot water in between slicing to ensure a nice clean cut. Roll each piece of goat cheese into balls approximately 1/2-inch in diameter and put onto a cookie sheet lined with waxed paper.
  • Add the chopped pistachio nuts to a shallow bowl. Roll a goat cheese ball into the pistachio nuts and coat 1/2 of the ball. Return to the sheet pan and repeat with the remaining goat cheese balls.
  • Drain the oil from the tomatoes and put onto a plate lined with a paper towel.
  • Skewer a goat cheese ball onto the skewer. Lay a basil leaf on top a sun-dried tomato. Fold the tomato in half around the basil leaf and add to the skewer with the goat cheese. Repeat with remaining skewers. Arrange on a serving platter, cover and keep refrigerated until ready to serve.

SUNDRIED TOMATO AND CHEESE TURNOVERS



SUNDRIED TOMATO AND CHEESE TURNOVERS image

Categories     Cheese     Nut     Side     Bake     Vegetarian

Yield 6

Number Of Ingredients 15

½ pound phyllo dough
½ cup toasted walnuts
1/3 cup oil packed sun dried tomatoes
3 cloves minced garlic
1 cup crumbled feta cheese
½ cup shredded Gouda
1/3 cup grated Parmesano Reggiano
1 tsp. fresh oregano
1 tsp. fresh basil
¼ tsp. crushed red pepper
¼ tsp. freshly ground black pepper
Kosher salt to taste
2 Tbls. Pure maple syrup
1 beaten egg
1 stick melted butter

Steps:

  • Unroll thawed phyllo and cover with plastic wrap and place a damp towel over the top of the plastic. Toast the walnuts by placing them in a hot pan and swirl around over medium-high heat - as soon as you smell a golden, rich nutty flavor, dump them into a food processor with the sun dried tomatoes and garlic. Whirl until chopped, add cheeses, oregano, basil, black pepper, red pepper and maple syrup. Give a taste - adjust seasonings, add salt and pepper if needed. Now whirl in the egg. Place two sheets of phyllo on counter and brush lightly with butter. Place one more sheet of phyllo on top of the two and lightly swab with butter. Slice into three long strips lengthwise. Plop a large dollop of the cheese-walnut mixture in lower corner and fold like a flag pulling corners up to flat edge to make triangles. Fold all the way to the top and place on a pre-greased sheet of parchment paper or foil. Lightly swab the top with butter. Repeat process until all phyllo is used. Poke a small slit into the tops of the triangle appetizers as a steam vent. Pop into a 350 degree oven for 30 minutes or until an evenly golden brown. If you can stand it, let 'em cool a bit, but few things are as satisfying as crunching into the flaky phyllo and capturing the warm aromas of the cheeses, herbs, and walnuts.

SUNDRIED TOMATO TAPENADE



Sundried Tomato Tapenade image

A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.

Provided by Alexis May Tanner

Categories     Appetizers and Snacks     Tapas

Time 2h20m

Yield 8

Number Of Ingredients 9

2 tablespoons balsamic vinegar
1 tablespoon olive oil
¼ teaspoon cayenne pepper
1 (8 ounce) jar Mediterranean sun-dried tomatoes packed in oil, drained and chopped
⅓ cup chopped pitted Kalamata olives
⅓ cup chopped pitted green olives
3 cloves garlic, minced
freshly ground black pepper to taste
1 (8 ounce) package cream cheese, halved lengthwise

Steps:

  • Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
  • Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g

SUN-DRIED TOMATO CREAM CHEESE



Sun-Dried Tomato Cream Cheese image

Whip up this savory spread, season with salt and pepper, and use on your favorite sandwich or morning bagel.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 5m

Yield Makes 1/2 cup spread

Number Of Ingredients 2

1 bar (8 ounces) reduced-fat cream cheese, room temperature
1/4 cup chopped sun-dried tomatoes in oil, plus 1 teaspoon oil from jar

Steps:

  • Combine all ingredients and stir together.

Nutrition Facts : Calories 86 g, Fat 8 g, Protein 3 g

Tips:

  • Prep the Dough in Advance: For a quicker assembly, make the dough ahead of time and refrigerate it for up to 3 days or freeze it for up to 2 months. Thaw frozen dough overnight in the refrigerator before using.
  • Use Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Opt for fresh, flavorful sundried tomatoes, a sharp cheddar cheese, and a creamy, spreadable cream cheese.
  • Properly Drain the Sundried Tomatoes: Before using, ensure the sundried tomatoes are adequately drained to prevent excess moisture from making the filling runny.
  • Don't Overfill the Turnovers: Overfilling can make the turnovers difficult to seal and may cause them to burst during baking.
  • Seal the Turnovers Tightly: Crimp the edges of the dough firmly to ensure the turnovers are well-sealed, preventing the filling from leaking out.
  • Brush with Egg Wash: Brushing the turnovers with an egg wash before baking gives them a golden brown, glossy finish.
  • Monitor the Baking Time: Keep an eye on the turnovers in the oven to ensure they reach the desired golden brown color without overbaking, which could dry them out.

Conclusion:

These delectable Sundried Tomato and Cheese Turnovers are a delightful addition to any appetizer spread or brunch menu. They are incredibly versatile and can be customized to your taste preferences by experimenting with different cheese combinations or adding herbs and spices to the filling. With their flaky, golden crust and savory, cheesy filling, these turnovers are sure to be a hit among family and friends. Whether you prefer a quick snack or an elegant party appetizer, these turnovers offer a perfect blend of flavors and textures that will leave you craving more.

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