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!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s