Pizza Turnovers

There are nights when you want to order pizza, and other nights when it’s just as easy to make your own. These pizza turnovers take the best parts of homemade pizza—the stretchy, melted mozzarella, the tangy tomato, the fragrant oregano—and fold them into flaky, golden pockets you can eat with your hands. Using refrigerated pie pastry makes the whole thing a breeze, and they bake up crisp and buttery while the filling turns molten and savory. Think of them as frozen pizza rolls, but way better than anything you’d find in a box.

The filling in the recipe, contributed by Taste of Home reader Janet Crouch of Three Hills, Alberta, is just a jumping-off point. Any pizza toppings work beautifully tucked into these little parcels, from mushrooms, roasted garlic and sauteed vegetables to cured meats, briny olives and tangy pickled peppers. Serve them warm with a bowl of pizza sauce for dipping, and keep a stack of napkins nearby. Like any pizza recipe, these turnovers work just as well passed around at a party as they do next to a bowl of tomato soup on a Wednesday night.

Ingredients for Pizza Turnovers

• Fresh mushrooms: Earthy, savory mushrooms contribute meaty depth and a tender bite.
• Green pepper: This crisp vegetable adds a subtle sweetness and slight vegetal crunch to balance the rich cheese. It also brings a pop of color to the mixture.
• Onion: Sauteed onion provides an aromatic, slightly sweet foundation that enhances the overall savoriness of the filling. It softens as it cooks, melding seamlessly with the other vegetables.
• Butter: Cooking the vegetables in butter adds richness and flavor to the filling.
• Tomato paste: This concentrated ingredient delivers bold, tangy tomato flavor without adding excess liquid to the filling. It gives the turnovers their signature pizza-like taste.
• Seasonings: Dried oregano and garlic powder add herbal flavor and savory depth to the filling.
• Mozzarella cheese: Melty, mild mozzarella has the gooey, stretchy texture that makes these turnovers irresistible. It also helps bind the filling together.
• Refrigerated pie pastry: The pastry forms a crisp, golden shell that encases the savory filling. It provides convenient, consistent results with minimal effort.
• Egg: Beaten egg is brushed on top, and turns into a glossy, golden brown finish as the turnovers bake. It also helps seal the edges when combined with water.

Directions

Step 1: Cook the filling

In a small saucepan, saute the mushrooms, green pepper and onion in butter until they’re tender. Add the tomato paste, water, oregano and garlic powder. Reduce the heat to medium-low. Stir in the cheese until it’s melted. Remove the pan from the heat.

Step 2: Assemble the turnovers

Cut 3-1/2-inch circles from the pie pastry. Place 1 teaspoon of filling in the center of each circle. Brush the edges of the dough circleswith water. Fold each circle in half and seal the edges with a fork. Brush the tops with beaten egg. Place the turnovers on a greased baking sheet.

Editor’s Tip: Don’t toss those dough scraps! Gently gather and reroll the leftover pastry to cut a few more turnovers, or sprinkle the scraps with Parmesan and Italian seasoning and bake them until they’re crispy for a quick snack.

Step 3: Bake the turnovers

Bake the turnovers at 425°F for 12 to 14 minutes or until they’re golden brown.

Pizza Turnovers Variations

• Make them meaty: Stir chopped pepperoni, cooked crumbled Italian sausage or diced ham into the filling to transform these into hearty, protein-packed pockets.
• Stuff them supreme: Load up the filling with sliced black olives, diced pepperoni and a few banana pepper rings for a fully loaded pizza experience.
• Add some heat: Mix in crushed red pepper flakes and swap the mozzarella for pepper jack cheese to give these turnovers a spicy kick.
• Try “Hawaiian” fillings: Fold in diced ham and well-drained crushed pineapple for a sweet-and-savory combination that brings tropical pizza vibes to every bite.
• Give them a white-pizza twist: Skip the tomato paste and instead combine ricotta, mozzarella, sauteed garlic and fresh spinach for a creamy, elegant filling.
• Go Greek: Fill the turnovers with crumbled feta, chopped kalamata olives, sun-dried tomatoes and a sprinkle of dried basil for Mediterranean flair.

How to Store Pizza Turnovers

Let the turnovers cool completely before storing them to prevent sogginess from trapped steam. Place the turnovers in an airtight container and refrigerate them. They’ll last up to four days.

Can you freeze pizza turnovers?

Yes, pizza turnovers freeze beautifully whether baked or unbaked. For unbaked turnovers, assemble them completely, then place them on a baking sheet and freeze them until they’re solid. Transfer them to an airtight container or freezer bag and store them for up to two months. When you’re ready to serve, bake them straight from the freezer at 425° for 16 to 18 minutes or until they’re golden brown. You can also freeze baked turnovers for up to two months; let them cool completely before freezing them. Reheat baked frozen turnovers in a 375° oven for 10 to 15 minutes or until they’re heated through.

How should you reheat pizza turnovers?

The oven or air fryer works best for reheating pizza turnovers, as both appliances will help restore the crispy, flaky crust. Place turnovers on a baking sheet and warm them in a 375° oven for 8 to 10 minutes, or heat them in an air fryer at 350° for four to five minutes. The microwave will reheat them quickly, but the pastry will turn soft rather than crisp.

Pizza Turnovers Tips

How can you make pizza turnovers in an air fryer?

To make pizza turnovers in an air fryer, arrange the assembled turnovers in a single layer in the air-fryer basket, leaving space between for air circulation. Brush the tops with beaten egg, and cook them at 375° for 8 to 10 minutes or until they’re golden brown and puffed, flipping them halfway through for even browning. You may need to work in batches depending on the size of your air fryer.

What can you serve with pizza turnovers?

Warm marinara or pizza sauce is the classic dipping sauce for pizza turnovers, but ranch dressing and garlic butter are equally delicious. Serve these turnovers alongside a crisp Caesar salad, a cup of tomato soup or a simple green salad with Italian vinaigrette. They also make great party appetizers paired with other finger foods like mozzarella sticks, breadsticks or a crudite platter.