Roasted Vegetable and Spinach Turnovers

By jeknudson

Ingredients

• 1 teaspoon olive oil
• 2 teaspoons minced garlic
• 1/4 teaspoon crushed red pepper
• 5 cups baby spinach
• 2 cups vegetable mixture from Mustard-Glazed Chicken with Roasted Vegetables
• 1 (11-ounce) package refrigerated French bread dough
• 1 ounce 1/3-less-fat cream cheese, diced
• Parchment paper
• Cooking spray
• 1 ounce shredded part-skim mozzarella cheese
• 1/4 teaspoon black pepper

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 400°. Heat olive oil in a large skillet over medium heat; swirl. Add garlic and crushed red pepper; sauté 30 seconds. Stir in spinach until wilted. Stir in vegetable mixture from Mustard-Glazed Chicken with Roasted Vegetables. Divide French bread dough into 4 portions; roll each portion into a 6 x 3-inch rectangle. Place 1/2 cup vegetable mixture on each rectangle; top each with 1/4 ounce diced cream cheese. Fold dough over filling; crimp to seal. Arrange turnovers on a parchment-lined baking sheet; coat with cooking spray. Sprinkle with mozzarella cheese and pepper. Bake at 400° for 20 minutes.

For Roasted Veggies (mix up or cut down as desired)
6 cups cubed peeled butternut squash (about 3 pounds)
3 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
2 parsnips, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
2 small red onions, cut into 1-inch wedges
1 medium sweet potato, peeled and cut into 1/2-inch pieces (about 2 cups)

Place 2 baking sheets in oven. Preheat oven to 425° (leave pans in oven).

Combine first 5 ingredients in a large bowl. Add 3 tablespoons oil, rosemary, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper; toss. Arrange vegetable mixture on preheated baking sheets. Bake at 425° for 30 minutes, stirring after 15 minutes. Cool slightly; reserve 6 cups vegetable mixture.