Friday, April 27, 2012

Broccoli, Cheese & Mushroom Flipsides...

This was another Pinterest find.  The original recipe is at lisa is cooking and also has a recipe for homemade crust as well.  Me being me, I went ahead and used a store-bought Pillsbury crust :)  One thing about the original, in no way do I see that you would ever need anywhere NEAR as much broccoli as they called for.  I could've made 25 or 30 of them with the pound of broccoli they called for!  That said, I scaled down the amount of broccoli in the recipe...and that still might even be a little too much. 

Broccoli, Cheese & Mushroom Flipsides
10 servings, 345 calories each


1/2 pound broccoli florets, chopped
4 oz. mushrooms, sliced
1 pkg. Pillsbury refrigerated pie crusts
2 c. shredded cheddar
1 egg + 2 T. water, beaten
Seasoning, to taste


Combine broccoli, mushrooms, cheese (save a little cheese to put on top later) & seasonings in large bowl.  Roll out pie crusts and cut 10 circles approx 6" in diameter (I just used a cereal bowl to estimate the size).  Brush the whole top side of the first circle with a light coating of egg wash.  Spoon broccoli mixture into the center of the circle.  Fold dough over and crimp edges with a fork to seal.  Place on greased cookie sheet or parchment paper.  Repeat with the next 9 flipsides.  Brush each flipside with egg wash.  Use a knife to cut three slits in each, and the sprinkle with additional cheese.  Bake at 375 degrees for 15-25 minutes until golden brown.

I'm serving mine with Parmesan Hashbrown Cups for a total of 446 calories.  Since both parts of this meal are pretty portable, I went ahead and just packaged them in ziploc baggies this time (yay for saving freezer space!).  Enjoy!

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