Cheesy Pear Turnovers

In Appetizers and Snacks, Breakfast & Brunch, Recipes, Thanksgiving 2016 by Lori Hill0 Comments

These vegan cheesy pear turnovers are a savory option for breakfast, brunch, or a party appetizer.

One day, when trying to figure out how to use up some Bosc pears that were getting ripe, I recalled an hors d’oeuvres I enjoyed years ago that was comprised of tortilla, brie cheese, and pear. Yum! I instantly craved it, but how to make it vegan? I then remembered a recipe from The Dirty Hippie & The Bohemian Girl — Buffalo Faux Chicken Pinwheels — that use crescent rolls and faux cheese. I combined the two concepts, along with a dash of my own ingenuity, to create this recipe. 

Cheesy Pear Turnovers
Yields 8
These vegan cheesy pear turnovers are a savory option for breakfast, brunch, or a party appetizer.
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Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
183 calories
11 g
29 g
14 g
5 g
6 g
61 g
145 g
4 g
0 g
6 g
Nutrition Facts
Serving Size
61g
Yields
8
Amount Per Serving
Calories 183
Calories from Fat 119
% Daily Value *
Total Fat 14g
21%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 29mg
10%
Sodium 145mg
6%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
5%
Sugars 4g
Protein 5g
Vitamin A
6%
Vitamin C
3%
Calcium
12%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Bosc pear, approximately 1 cup
  2. 1 Tbs. lemon juice
  3. dash of cinnamon
  4. dash of sea salt
  5. 4 slices of creamy original chao cheese slices
  6. 1/2 cup walnuts
  7. 2 to 4 Tbs of faux butter
  8. strawberry jelly
Instructions
  1. Preheat oven to 375 degrees.
  2. Line 2 baking sheets with parchment paper.
  3. Peel and dice pear into small pieces and place in a small bowl.
  4. Add lemon juice, cinnamon and sea salt and stir together with a small spoon and set aside.
  5. Dice cheese slices into small pieces to resemble shredded cheese (approximately 3/4 cup) and chop walnuts into small pieces. Set aside.
  6. Pop open crescent cans and unfurl crescent rolls. Separate the dough in each can into 4 separate rectangles comprised of 2 triangles each. Pinch the triangles together so that there are no holes in the rectangle. You should have 4 rectangles per cookie sheet.
  7. Brush rectangles with melted butter, followed by cheese, walnuts, and pear mixture.
  8. Roll up rectangles and pinch ends to seal.
  9. Bake for 12 minutes or until the tops begin to brown.
  10. Let cool on baking sheet.
  11. Best when served warm.
  12. For added flavor, serve with strawberry jelly.
Notes
  1. For crescent rolls, I used Immaculate crescent rolls
  2. For cheese, I used Chao Creamy Original Vegan Slices
  3. For butter, I used Earth Balance
beta
calories
183
fat
14g
protein
5g
carbs
11g
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Sister Eden http://www.sistereden.com/
Lori Hill

Lori Hill

Lori Hill founded Sister Eden in order to inspire people to make sustainable choices in their everyday lives. Before that, she produced special events for 16 years and educated her colleagues about how to make their events more sustainable. In addition to being an online media personality and producer of videos, Lori is a speaker, writer, activist, wife, mom, and plant eater just trying to do the right thing and make a difference in the world. You can often find her walking her rescue dog Dolly while picking up trash in her Takoma Park neighborhood where Sister Eden has adopted a spot.
Lori Hill

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