Pizza Turnovers

• 3 tablespoons chopped fresh mushrooms
• 2 tablespoons chopped green pepper
• 2 tablespoons chopped onion
• 1 tablespoon butter
• 5 tablespoons tomato paste
• 2 tablespoons water
• 1/2 teaspoon dried oregano
• 1/8 teaspoon garlic powder
• 1/2 cup shredded part-skim mozzarella cheese
• 1 package (15 ounces) refrigerated pie pastry
• 1 egg, lightly beaten

1. In a small saucepan, saute the mushrooms, green pepper and onion in butter until tender. Add the tomato paste, water, oregano and garlic powder. Reduce heat to medium-low. Stir in cheese until melted. Remove from the heat.
2. Cut 3-1/2-in. circles from pie pastry. Place 1 teaspoon filling in the center of each circle. Brush edges of dough with water. Fold each circle in half; seal edges with a fork. Brush the tops with beaten egg. Place the turnovers on a greased
3. .
4. Bake at 425u0b0 for 12-14 minutes or until golden brown.

fresh mushrooms, green pepper, onion, butter, tomato paste, water, oregano, garlic, mozzarella cheese, refrigerated pie pastry, egg

Taken from www.tasteofhome.com/recipes/pizza-turnovers/ (may not work)