Cherry Tomato Turnovers

Tod Dimmick

Wondering what to do with a wealth of cherry tomatoes? This recipe takes a little planning ahead, but is very simple to execute. The rich, concentrated flavor is mouthwatering.

Prep time: overnight (unattended - grin), the time required for the dough (make or buy), and 10 minutes assembly
Cook time: 20 min

Serves 3 as a large entree, 6 as a side dish.

1 quart cherry or grape tomatoes, oven dried
1 batch whole wheat pizza dough, divided into thirds
1 cup fresh mozzarella, thinly sliced, or 1 cup shredded
1 cup fresh basil leaves, chopped
1/3 cup shredded mozzarella
1 tsp Italian seasoning
pepper to taste

Preheat the oven to 400

On a floured work surface, roll out 1/3 of the dough into a circle about 10" in diameter. Move dough to baking tray so that one side can be filled. Fill one side with
-1/3 of the cherry tomatoes,
-1/3 of the mozzarella
-1/3 of the basil leaves,
-1/3 of the parmesan,
- about 1/3 of the Italian seasoning, and pepper

Fold the other side of the dough over the filling, and crimp the sides with a fork.

If you want to get really fancy brush olive oil on top and sprinkle with more parmesan.

Bake for 20 minutes then check for a crisp, brown crust. Cool for 5 minutes, and serve with a dry red wine (Sangiovese is a natural).

Regular oven dried tomatoes (the large kind) will taste just as good, although might not be as photogenic.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

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