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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 376.6
  • Total Fat: 17.5 g
  • Cholesterol: 107.5 mg
  • Sodium: 943.0 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 2.1 g
  • Protein: 29.5 g

View full nutritional breakdown of Ham & Egg Turnovers calories by ingredient
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Ham & Egg Turnovers

Submitted by: ARNOLDHEA
Ham & Egg Turnovers

Introduction

September Diet Menu Breakfast September Diet Menu Breakfast
Number of Servings: 3

Ingredients

    1/4c. Green Onions, diced
    1/2tsp. Garlic, minced
    1/4c. Red Bell Peppers, chopped
    1/4c. Mushrooms, sliced
    1/2tbsp. Olive Oil
    1 Egg
    3 Egg Whites
    1/4tsp. Pepper
    1/8tsp. Thyme
    1/8tsp. Parsley
    8oz. Pre-made Whole Wheat Pizza Dough
    1/8c. Wheat Flour
    3 slices Swiss Cheese, reduced-fat
    3/4c. Ham, lean, diced

Directions

Preheat oven to 400°F. In a medium nonstick skillet, sauté green onions, garlic, red pepper and mushrooms in 1/2 of olive oil for 5 minutes over medium-high heat. While sautéing, whisk together eggs, egg whites, black pepper, thyme and parsley in a bowl. Pour egg mixture into skillet. Scramble with vegetables for about 3 to 5 minutes or until eggs are set and fluffy. Transfer to medium bowl. Let cool. Dust a work surface and rolling pin with flour. Kneed dough until it is in a tube-like shape, about 6 inches long. Divide dough into 6 sections by cutting with a knife. Roll out each section into a circle and place circles onto a foil-lined baking sheet. To assemble, layer the following ingredients: On each circle of dough, place 1/2 slice cheese, 1/3 cup egg-veggie mixture, 1 oz ham and top with other 1/2 slice cheese. Fold dough over to make a half-moon shape, pinch sides together with water to stick. Brush outer dough with remaining oil. Bake for 20 to 25 minutes, until dough is golden and feels crusty to the touch. Allow to cool or flash freeze, add to gallon freezer bag and freeze. To serve: Reheat in microwave or in oven.

Serving Size: Makes 3 turnovers, 1 serving = 1 turnover

Number of Servings: 3

Recipe submitted by SparkPeople user ARNOLDHEA.






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