Apple Cranberry Turnovers
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 102.5
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 186.1 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 1.4 g
- Protein: 1.6 g
View full nutritional breakdown of Apple Cranberry Turnovers calories by ingredient
Number of Servings: 10
Ingredients
-
Apples, fresh, 3 medium
1/4 C. Southern Grove Dried Cranberries (ALDI),
3 Tbsp Granulated Sugar,
3/4 tsp Cinnamon, ground,
2 TBSP Water, tap,
Bake House Buttermilk Refrigerated Biscuits (ALDI)
Tips
Cooking may only need 8 minutes it took mine 10
Directions
1 Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick spray coating and set aside.
2 In a 2-cup measure or similar small microwave-safe bowl, combine the apple, cranberries, sugar, and cinnamon. Stir to mix. Stir in the water. Cover with wax paper and microwave on HIGH power for 3 minutes, stopping and stirring once during microwaving. Cool slightly.
3 Working on a nonstick spray-coated surface, flatten each biscuit into a three-inch round. Spoon about 2 tsp of the mixture into the center of the biscuit. Fold the biscuit in half over the filling, making a turnover shape. Seal the edges by pressing closed with fingers, then with the tines of a fork. Lay the biscuits on the prepared baking sheet. Prick the top of each turnover with the fork tines.
4 Bake for 8 to 10 minutes, or until the tops of the biscuits begin to brown. Serve hot. Leftovers will keep for 1 to 2 days, tightly covered, at room temperature. Makes 10 Turnovers.
Serving Size: Makes 24 biscuit turnovers
Number of Servings: 10
Recipe submitted by SparkPeople user MOMMAOFTEA.
2 In a 2-cup measure or similar small microwave-safe bowl, combine the apple, cranberries, sugar, and cinnamon. Stir to mix. Stir in the water. Cover with wax paper and microwave on HIGH power for 3 minutes, stopping and stirring once during microwaving. Cool slightly.
3 Working on a nonstick spray-coated surface, flatten each biscuit into a three-inch round. Spoon about 2 tsp of the mixture into the center of the biscuit. Fold the biscuit in half over the filling, making a turnover shape. Seal the edges by pressing closed with fingers, then with the tines of a fork. Lay the biscuits on the prepared baking sheet. Prick the top of each turnover with the fork tines.
4 Bake for 8 to 10 minutes, or until the tops of the biscuits begin to brown. Serve hot. Leftovers will keep for 1 to 2 days, tightly covered, at room temperature. Makes 10 Turnovers.
Serving Size: Makes 24 biscuit turnovers
Number of Servings: 10
Recipe submitted by SparkPeople user MOMMAOFTEA.