Apron Strings to Diamond Rings: Breakfast Turnover On-The-Go

Sunday, January 8, 2012

Breakfast Turnover On-The-Go

I recently saw a recipe for mini breakfast bites and thought that the recipe could be made on a larger scale for a to-go style breakfast. It's very simple and can be made, refrigerated and warmed up in the morning! You need 4 ingredients, one bowl and a baking sheet. Pretty simple and easy clean-up! I hope you enjoy these as much as I do.

1 Pastry Puff Sheet, cut diagonally or straight down
1/4 lb ground turkey (handful)
1 handful of grated cheese (cheddar, swiss)
1 egg

In a bowl mix together the turkey, cheese and egg, and a pinch of salt and pepper. Place the cut Pastry Puff on a greased baking sheet. Put half of the mix on each pastry puff and fold, either diagonally or straight across, depending on how you cut the pastry, and seal with a bit of water, pressing the edges closed with your fingers or a fork.* It should look like a turnover or a pocket. Bake at 350˙ for 20-30 minutes, until golden brown. You can make them smaller if you wish (the recipe and cook time should all be about the same). If you make more than 4 from a sheet of pastry puff, you might only need to bake them 10-15 minutes. Just keep an eye on them! If you decide to make these ahead of time, when you get up in the morning, turn the oven to about 200˙ and place the turnover in oven for about 8-10 minutes. Wrap it in a paper towel and head out the door with an easy and healthy breakfast. Happy Eating and Enjoy!

*See my Blackberry Trucker Pie recipe for details on sealing the pastry puff.

*©ApronStringstoDiamondRings All Rights Reserved

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How I Started Cooking

I am no professional chef, nor have I even taken professional cooking or baking classes. I create my dishes from the heart, reading and researching a combination of recipes, putting that knowledge to use and either developing my own recipe or amending one I have read. My love for working in the kitchen began when I was very little, watching my mom bake and cook. In high school I received the opportunity to take two semesters of cooking classes with a wonderful teacher. She is the woman who taught me how to make chicken broth from scratch, properly measure flour and most importantly, read every recipe at least once through before beginning. This is not to say that my mother didn't have a substantial role in my quest to conquer the kitchen. My mother is the one who let me go wild in the kitchen, throwing random ingredients from the pantry into a bowl just to call it 'peanut butter cookies' because they contained peanut butter. That was when I learned that if it contains flour, it most likely has to be baked. Thanks Mom!