Turkey Cranberry Spinach and Artichoke Turnovers
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
2 sheets frozen puff pastry, defrosted
3/4 cup Spinach Artichoke & Parmesan Dip
1/2 cup cranberry sauce or chutney
1 cup cooked turkey or rotisserie chicken, coarsely chopped
1 egg + 2 teaspoons water, for egg wash
Preheat the oven to 400 degrees. Line a large cookie sheet with parchment paper; set aside.
Unfold the puff pastry onto a sheet of parchment paper. Cut each puff pastry sheet into 4 squares. Divide the Spinach Artichoke & Parmesan Dip amongst pastry squares. Top each with tablespoon of cranberry sauce, reserving as much liquid as possible. Divide chopped turkey or chicken evenly for each and place on each square. Fold squares in half diagonally, press edges together with fork to seal and place on sheet pan.
Whisk together egg and water, brush tops of each turnover. Bake for 16 to 18 minutes until pastry is golden brown and cooked through.
Remove from oven and let cool.