Tex-Mex Turnovers
Courtesy of National Pork Board
Servings: 8
Prep Time: 25 Min.
Cook Time: 20 Min.
Prep Time: 25 Min.
Cook Time: 20 Min.
What you need:
* 8 oz. Chorizo
* 1-15 oz. can black beans, rinsed and drained
* 2-10 oz. pkgs. refrigerated pizza dough
* nonstick cooking spray, as needed
* 1/4 c. green onions, sliced
* 2 2/3 c. Wisconsin Manchego cheese, shredded
* 1 c. (4 oz.) Wisconsin Cotija cheese, shredded
RANCHERO SAUCE:
* 1 Tbsp. olive oil
* 1 clove garlic, crushed
* 1 chipotle peppers in adobo sauce, finely chopped
* 1/4 tsp. dried oregano, crushed
* 2 tsp. cornstarch
* 1/4 c. green onions, sliced
* 1 can (14.5 oz.) diced tomatoes
* 1 tsp. sugar
* 1/4 tsp. ground cumin
* 1 tsp. cold water
* 1-15 oz. can black beans, rinsed and drained
* 2-10 oz. pkgs. refrigerated pizza dough
* nonstick cooking spray, as needed
* 1/4 c. green onions, sliced
* 2 2/3 c. Wisconsin Manchego cheese, shredded
* 1 c. (4 oz.) Wisconsin Cotija cheese, shredded
RANCHERO SAUCE:
* 1 Tbsp. olive oil
* 1 clove garlic, crushed
* 1 chipotle peppers in adobo sauce, finely chopped
* 1/4 tsp. dried oregano, crushed
* 2 tsp. cornstarch
* 1/4 c. green onions, sliced
* 1 can (14.5 oz.) diced tomatoes
* 1 tsp. sugar
* 1/4 tsp. ground cumin
* 1 tsp. cold water
What to do:
1. Preheat oven to 400°F. In a 2 qt. saucepan, crumble and cook chorizo with green onions over medium heat until chorizo is browned. Drain off fat and transfer to a medium bowl. Add black beans and chipotle pepper to chorizo and stir to combine.
2. Line 2 baking sheets with foil and spray with cooking spray. Set aside. Working with 1 pkg. of pizza dough at a time, unroll pizza dough. On a lightly floured surface, pat dough to a 15 in. by 10 in. rectangle. Cut dough into quarters, making 4 rectangles. Place about 1/3 c. Manchego cheese on each rectangle, placing cheese on half the rectangle. Place 1/3 c. chorizo mixture on top of each mound of cheese. Brush edges of rectangle with water. Fold dough over opposite edge on rectangle. Seal edges with tine of fork. Place turnovers on prepared baking sheet. Repeat with remaining pizza dough, cheese, and chorizo mixture.
3. Brush turnovers with water. Bake in preheated over for 15 min. or until golden. Serve with Ranchero Sauce and sprinkle with Cotija cheese.
4. For Ranchero sauce: In a medium saucepan, heat olive oil, green onion and garlic until onion is tender. Stir in tomatoes, pepper, sugar, oregano, and cumin and bring to a boil. Reduce heat and simmer, uncovered for 10 min. or until most of the liquid has evaporated. In a small bowl, blend cornstarch and water together; add to mixture in saucepan and bring to a boil. Cook and stir for an additional 2 min.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Line 2 baking sheets with foil and spray with cooking spray. Set aside. Working with 1 pkg. of pizza dough at a time, unroll pizza dough. On a lightly floured surface, pat dough to a 15 in. by 10 in. rectangle. Cut dough into quarters, making 4 rectangles. Place about 1/3 c. Manchego cheese on each rectangle, placing cheese on half the rectangle. Place 1/3 c. chorizo mixture on top of each mound of cheese. Brush edges of rectangle with water. Fold dough over opposite edge on rectangle. Seal edges with tine of fork. Place turnovers on prepared baking sheet. Repeat with remaining pizza dough, cheese, and chorizo mixture.
3. Brush turnovers with water. Bake in preheated over for 15 min. or until golden. Serve with Ranchero Sauce and sprinkle with Cotija cheese.
4. For Ranchero sauce: In a medium saucepan, heat olive oil, green onion and garlic until onion is tender. Stir in tomatoes, pepper, sugar, oregano, and cumin and bring to a boil. Reduce heat and simmer, uncovered for 10 min. or until most of the liquid has evaporated. In a small bowl, blend cornstarch and water together; add to mixture in saucepan and bring to a boil. Cook and stir for an additional 2 min.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com