A not-too-sweet turnover made with fresh strawberries and cottage cheese, lightly drizzled with maple syrup.
1 can of refrigerated crescent roll dough
1 cup of sliced strawberries
1/2 cup cottage cheese
1/4 cup maple syrup
1 tbsp sugar
Lay out the crescent roll dough onto a baking sheet. On on side of the dough place cottage cheese, then strawberries, then drizzle maple syrup over berries. Fold the other side of dough over top and pinch the edges closed. Sprinkle lightly with sugar. Bake at 375 for 15 minutes or until tops are golden.
My measurements are approximate, I wasn’t really paying attention. I liked the combination of sweet fruit and savory cheese, but I think instead of strawberries I would have preferred apples and cinnamon, or maybe blueberries. I was trying to be creative by using strawberries but they just weren’t quite doing it for me. I’m sure I’ll be trying these again to experiment a little more.
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