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Chorizo and Sun Dried Tomato Turnovers

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Chorizo and Sun Dried Tomato Turnovers
  • Prep 15 min
  • Total 25 min
  • Servings 8
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Mediterranean-style appetizer with spicy chorizo.
May 13, 2010


  • 1 tbsp (15 mL) olive oil
  • 1/4 cup (50 mL) red onion, cut into thin strips
  • 1/3 cup (75 mL) each red and green pepper, cut into thin strips
  • 150 g chorizo sausage, cooked and sliced
  • 1/3 cup/75 mL (40 g) sun-dried tomatoes, chopped
  • 1 tsp (5 mL) dried basil
  • 3 tbsp (45 mL) pitted, quartered kalamata olives
  • 1/2 cup (125 mL) Old El Paso* Thick N'Chunky Salsa
  • 1 can (8 crescents) Pillsbury* Original Crescents or Pillsbury* Reduced Fat Crescents or Pillsbury* Multigrain Crescents
  • Old El Paso* Thick N' Chunky Salsa (for dipping if desired)


  • 1
    Heat oven to 375°F.
  • 2
    Heat oil in large nonstick skillet. Cook and stir onion and peppers for about 2 minutes.
  • 3
    Add chorizo sausage, sun-dried tomatoes, basil, olives and the salsa. Continue cooking over medium heat until peppers are soft. Remove from heat and set aside.
  • 4
    Unroll dough; separate into 8 triangles and place on an ungreased baking pan (tip – stretch the dough slightly to make sides of the triangle more equal in length).
  • 5
    Place a spoonful of filling mixture onto each triangle and fold each of the 3 points into the centre over top of the filling. Pinch the points together to seal.
  • 6
    Bake at 375°F for 10 to 13 minutes or until golden brown. Serve warm with a spoonful of salsa on the side.

Expert Tips

  • Tip 1
    Pillsbury* Baking Challenge Appetizer Prize - Judy Mackasey

Nutrition Information

No nutrition information available for this recipe
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