Spinach and Mushroom Turnovers

• 1 Tbsp. butter or margarine
• 1 cup finely chopped mushrooms
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
• 3/4 cup shredded POLLY-O Whole Milk Mozzarella Cheese
• 1/2 cup POLLY-O Original Ricotta Cheese
• 1/4 tsp. garlic powder
• 1/8 tsp. ground nutmeg
• 1/8 tsp. pepper
• 1 pkg. (17.3 oz.) frozen puff pastry sheets (2 sheets), thawed
• 1 egg, lightly beaten

1. Preheat oven to 400F.
2. Melt butter in large skillet on medium heat.
3. Add mushrooms; cook and stir 3 to 4 min.
4. or until tender.
5. Spoon into large bowl.
6. Add spinach, cheeses, garlic powder, nutmeg and pepper; mix well.
7. Set aside.
8. Roll each pastry sheet into 12-inch square.
9. Cut each square into 4 (6-inch) squares.
10. Top each 6-inch square with 1/4 cup of the spinach mixture.
11. Moisten pastry edges lightly with water.
12. Fold each pastry square over filling to form triangle; seal edges with fork.
13. Brush tops of turnovers with egg.
14. Make 2 or 3 slits in top of each turnover with sharp knife.
15. Place on ungreased baking sheets.
16. Bake 20 min.
17. or until golden brown.

butter, mushrooms, milk, pollyo original ricotta cheese, garlic powder, ground nutmeg, pepper, pastry, egg

Taken from www.kraftrecipes.com/recipes/spinach-mushroom-turnovers-50688.aspx (may not work)