Hot Pepper Jelly Turnovers
From a Galveston-area church cookbook, these little gems are easy to make! Use red or green hot pepper jelly. Cooking time does not include time for dough to chill.
- Ready In:
- 1 cup flour
- 1 (5 ounce) jar cheese spread
- 1⁄2 cup margarine
- 1 tablespoon cold water
- 2 tablespoons hot pepper jelly
- Put flour in a bowl. Cut in cheese spread and margarine with a pastry blender until mixture is crumbly.
- Sprinkle cold water over flour mixture. Stir with a fork until moistened.
- Shape into a ball. Cover and chill at least 4 hours.
- Divide dough in half and keep one portion chilled. Roll remaining portion to 1/4 inch thick on a well-floured surface.
- Cut into rounds with a 3-inch biscuit cutter.
- Place 1/4 teaspoon jelly on the center of each round. Moisten edges with water. Fold in half and press edges with a fork to seal - make sure edges are well sealed!
- Place on a lightly greased baking sheet. Repeat with remaining portion of dough.
- Bake at 375 degrees for 10-12 minutes or until lightly browned. Transfer to wire racks to cool.
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Wow! Sweet, hot, and addicting, these turnovers are great! I halved the recipe and had to use about 1 cup of flour to get a dough consistancy. I flattened the round and this allowed me to reduce the chill time to 2 hours. I got 6 four inch rounds of dough. I used cream cheese for the cheese spread and also added some in the filling along with Recipe #315991 for the hot pepper jelly. After baking, I sprayed nonstick butter spray on the pastries then sprinkled with sugar and also some green colored sugar for presentation. The pastry dough is fantastic! Very much like a shortbread dough. If you love heat, you'll love these! We'll definitely be making these again! :)Reply