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!