- 1/2 cup Marzetti® Ranch Veggie Dip
- Marzetti Frozen Pasta® Pastry – Round, Flaky (7-1/8″)
- 2 tsp Olive oil
- 2 tbsp Shallots, chopped
- 1 lb Mushrooms, chopped
- 1 tbsp All-purpose flour
- 1/4 cup Swiss cheese, grated
- Ground black pepper, to taste
- 1 egg yolk
- 1 tbsp water
In a large skillet, heat the oil; add the shallots and sauté for 1 to 2 minutes. Add mushrooms and sauté 3 to 5 minutes or until the mushrooms release all their juices. Stir in flour. Remove from heat and stir in Marzetti® Ranch Veggie Dip, cheese and pepper. Cover and chill for 1 hour.
Preheat oven to 425°F. Leave thawed Marzetti Frozen Pasta® Pastry – Round, Flaky (7-1/8″) on slip sheets – Spoon a small amount of mushroom filling into one half of the thawed round crust. Pick up slip sheet with crust. While holding onto crust by the slip sheet, fold the crust in half around the filling, and pinch edges of crust together forming a half circle. Using a fork, press the edges of the dough. Whisk together the egg yolk and water and brush each turnover with the egg wash. Pierce the top of each turnover with a fork to create air vents. (Turnovers can be frozen and baked later, if desired)
Bake 12 to 15 minutes or until golden brown. Cool slightly and serve with extra dip.