We experienced another deliciously fun Oyster Roast on Saturday and I discovered a new use for pumpkin.
And now for the turnovers . . .
As usual I was scrambling to find an easy dinner on a busy night. Luckily, I always have pizza dough in the fridge. And so I made calzones. As I was looking through the fridge trying to find veggies to fill up my pizza pockets I saw a small container of pumpkin left over from the doughnuts I made earlier that day. And it hit me – pumpkin turnovers!
1/2 cup of pumpkin puree
2 tbsp brown sugar
3 tsp of cinnamon (I really like cinnamon. You can add less if you want. Actually, that goes for the ginger and nutmeg, as well.)
1/2 tsp of ginger
1/2 tsp of nutmeg
Sugar (for sprinkling)
I round of pizza dough
– Preheat oven to 425. Mix the first 6 ingredients to sugar. Divide dough into desired amount of turnovers. (I divided into 6 pieces). Roll out each piece. Place about 2 tbsp (less if you divided the dough into more than 6 pieces) of pumpkin filling into middle and fold into a pocket. (If some filling leaks out, its okay.) Brush egg wash on each and sprinkle with sugar. Bake on cookie sheet or pizza stone until golden, about 20 minutes. Let cool for a few minutes.
Variation: add chocolate or nuts to the pumpkin filling
And for a sneak peak of what tomorrow will look like . . .