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Vegetable Turnovers



Ingredients:
3 Cup(s) mushrooms; sliced
1 Tablespoon(s) thyme
1/2 rosemary; chopped
-1 large goat cheese; crumbled
4 leaves mint leaves; minced
1 clove garlic
3 ears corn; stripped
1/2 Cup(s) onion; minced
1/3 green pepper; minced
2/3 red pepper; minced
1/16 Cup(s) cilantro (fresh); chopped
1/2 jalapeno peppers; minced
1 Dash(s) chipotle chile sauce
4 Ounce(s) manchego cheese; shredded
1 1/2 onion; half jullienned
3 Teaspoon(s) thyme; chopped
1/4 Cup(s) gorgonzola; crumbled
1 Package(s) pillsbury biscuit dough; 4 small cans in 1 pkg
Directions: Preheat oven to 350F Mushroom mixture: sesame seeds (mushroom - garlic) Saute garlic and mushrooms with herbs until browned. Add goat cheese. Mix thoroughly. Corn mixture: dried cilantro (corn-manchego) Saute onions until cooked half way. Add peppers and corn. Saute until all vegetables are cooked. Add cilantro, chipotle and manchege. Mix thoroughly. Carmelized onion mixture: poppy seeds (onion- gorgonzola) Saute onions until carmelized. Add chopped thyme and gorgonzola. Mix thoroughly. Dip biscuit dough in flour to coat both sides. Roll out circles. Place filling in center. Close dough together to make a 1/2 moon shape. Crimp edges on both sides with a fork. Brush with egg wash and sprinkle with seeds, etc. Bake for 10-15 minutes, just until golden brown. Reheat in 350F oven for 5-10 minutes after cooked. Contributor: jenn
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