Flaky cups of turkey, basil pesto, parmesan cheese and sun-dried tomato on a white plate on a light blue and white tablecloth.

Turkey, Pesto & Sun-Dried Tomato Pastries

Name: Turkey, Pesto & Sun-Dried Tomato Pastries
Total time: 1 h
Yield: 32
Cuisine: Italian
Ingredients: 1 (17.3-ounce) package frozen puff pastry, thawed; ⅔ cup finely chopped JENNIE-O® Tender Browned Turkey Breast; ⅓ cup sun-dried tomatoes in oil, drained and chopped; 2 tablespoons basil pesto; ¾ cup egg substitute or 3 eggs; ⅔ cup milk; ⅓ cup finely grated fresh Parmesan cheese

Savory pastries are a great way to snack— that’s where Turkey, Pesto & Sun-Dried Tomato Pastries come in! Bake up these tasty, flaky cups of turkey, egg and pesto in just under 60 minutes that’s 100 calories per serving!

Total Time

1 Hour

Serving Size

32 Servings

(17.3-ounce) package frozen puff pastry, thawed

2/3

cup finely chopped JENNIE-O® Tender Browned Turkey Breast

1/3

cup sun-dried tomatoes in oil, drained and chopped

tablespoons basil pesto

3/4

cup egg substitute or 3 eggs

2/3

cup milk

1/3

cup finely grated fresh Parmesan cheese

Grease mini-muffin pans (32 cups).

Heat oven to 375°F.

Roll out half the pastry on lightly flour surface to 12-inch square. Using 3-inch round cutter, cut 16 pastry rounds. Press into prepared pans. Repeat with remaining pastry.

Divide turkey and tomato between pastry.

Whisk pesto, eggs and milk in a liquid measure. Carefully pour mixture into each pastry cup.

Sprinkle with cheese. Bake 25 minutes or until golden brown. Let stand 5 minutes before removing to a wire rack. Serve warm.

Calories

100

Protein

Carbohydrates

Fiber

Sugars

Fat

Cholesterol

5mg