Savory Garlic Beef & Broccoli Turnovers
- Number of Servings: 8
Ingredients
1 lb ground beef1 small onion, chopped1 Tbsp olive oil2 cups fresh Broccoli florets, finely chopped1 Tbsp all-purpose flour1/2 tsp salt1/2 tsp pepper1/4 tsp crushed red pepper (optional)1 carton (10 oz) Philadelphia Savory Garlic Cooking Creme1/2 cup sour cream24 sheets phyllo dough6 Tbsp butter, melted1 Tbsp. minced fresh Parsley
In a large skillet, cook beef and onion in oil over medium heat until meat is no longer pink, drain. Add broccoli; cook 2-3 minutes longer or until broccoli is crisp-tender.
Stir in flour, salt, pepper and pepper flakes, if desired, until blended. Set aside and refrigerate 3 Tbsp cooking creme for topping. Gradually add sour cream and remaining cooking creme to beef mixture. Bring to a boil cook and stir for 1-2 minutes or until blended. Remove from heat.
Lightly brush one sheet of phyllo dough with butter; place another sheet of phyllo on top and brush with butter. Top with another sheet of phyllo (keep remaining pyllo covered with plastic wrap and a damp towel to prevent it from drying out)
Cut the three layered sheets lengthwise in half. Place 3 Tbsp of beef filling on lower corner of each strip. Fold triangle up, then fold triangle over, forming another triangle. continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat with remaining strip of dough and sheets of phyllo.
Set on greased baking sheet. Bake at 400 for 12-15 minutes or until golden brown. Sprinkle with parsley; serve with reserved cooking creme.
Serving Size: 3 pieces
Number of Servings: 8
Recipe submitted by SparkPeople user JTERS12.
Stir in flour, salt, pepper and pepper flakes, if desired, until blended. Set aside and refrigerate 3 Tbsp cooking creme for topping. Gradually add sour cream and remaining cooking creme to beef mixture. Bring to a boil cook and stir for 1-2 minutes or until blended. Remove from heat.
Lightly brush one sheet of phyllo dough with butter; place another sheet of phyllo on top and brush with butter. Top with another sheet of phyllo (keep remaining pyllo covered with plastic wrap and a damp towel to prevent it from drying out)
Cut the three layered sheets lengthwise in half. Place 3 Tbsp of beef filling on lower corner of each strip. Fold triangle up, then fold triangle over, forming another triangle. continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat with remaining strip of dough and sheets of phyllo.
Set on greased baking sheet. Bake at 400 for 12-15 minutes or until golden brown. Sprinkle with parsley; serve with reserved cooking creme.
Serving Size: 3 pieces
Number of Servings: 8
Recipe submitted by SparkPeople user JTERS12.
Nutritional Info Amount Per Serving
- Calories: 515.2
- Total Fat: 32.9 g
- Cholesterol: 87.7 mg
- Sodium: 710.3 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 2.2 g
- Protein: 17.8 g
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