Breakfast Turnover

I make different versions of this a lot. I keep puff pastry in the freezer all the time. I usually brush the pastry with dijon and layer on ham and cheese, fold it over, crimp it shut and bake. Today I scrambled some eggs and in the end added in some chive cream cheese, fresh chives and fresh dill. We have dill havarti, ham and scrambled egg turnover. Yum!

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