These Italian and Spanish turnovers are perfect "finger food"--no knife and fork required. And because the recipes use refrigerated rolls or biscuit dough, it's an easy score. All you have to do is make the fillings.
It's easy to make a calzone or an empanada.
Step 1: Roll
Open a can of refrigerated biscuit or dinner roll dough. Separate pieces onto a work surface lightly coated with cornmeal. Cover with plastic wrap and let rest for 20 minutes to relax dough. Sprinkle with cornmeal as necessary, and roll each into a circle.
Step 2: Fill
Spoon filling just below the center line of the circle of dough, leaving a border along the bottom half of the circle.
Step 3: Seal
With wet fingertips, moisten the bottom border. Fold dough over filling and press edges together. Thoroughly seal by using fingertips to crimp and flute the edges or by pressing with the tines of a fork. Place on a large cookie sheet lined with parchment paper.
Step 4: Bake or Freeze
Bake as directed. Or freeze unbaked turnovers on cookie sheets, then store them in freezer bags up to two weeks. Bake, unthawed, straight from the freezer.
Copyright 2004 USA Weekend and columnist Pam Anderson. All rights reserved.
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