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Mini Apple Turnovers

1 packageBridgford Parkerhouse Style Roll Dough, thawed*
Apple Filling:
2 tablespoonsbutter
2 cupsdiced apples (2-3 large granny smith apples, peeled, cored, and diced)
3 tablespoonssugar
2 teaspoonsground cinnamon

In a medium sauté pan, melt 2 tablespoons butter over medium heat. Add apples and cook until beginning to soften (about 6-7 minutes). Remove from heat. Add sugar and cinnamon and combine well. Set aside. Lightly grease or line with parchment, 2 large baking sheets; set aside. Thaw rolls according to package directions. Preheat oven to 400 degrees.

Place thawed rolls on lightly floured surface. With lightly floured hands, press 2 pieces of dough together to form 1 piece. Continue with the remaining pieces of dough until you have 12 pieces. On the floured surface, press and flatten each dough piece to 4×6-inch rectangle (use rolling pin if needed). Continue with the remaining pieces of dough until you have 12 rectangles. Evenly space dough rectangles on prepared baking sheets, 2-3 inches apart. Press the dough out again if needed. Place 2 tablespoons of apple filling on one side of dough. Fold the opposite side of dough over to cover apple filling. Press seams together to make a “pocket.” Press edges with the tines of a fork to crimp the seams shut. Slice the tops with a few small slits for steam to escape. Lightly brush with melted butter and sprinkle with cinnamon sugar if desired.  Bake in preheated oven for 15-20 minutes or until golden brown. Remove from oven to cool slightly before serving.

*Can substitute with 2 loaves Bridgford Frozen Ready-Dough®, cut each thawed loaf into 12 equal pieces for a total of 24 pieces.

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