Dawn Butler, Vegetables

Sautéed Pepper Turnovers

4 large bell peppers (red, yellow, or orange)
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon tomato paste diluted with 1/4 cup water
1 tablespoon balsamic vinegar
1-1/2 tablespoons chopped marjoram or 2 tablespoons sliced basil leaves
shredded mozzarella cheese (optional, amount not specified)
grated parmesan cheese (optional, amount not specified)
1 prepared pizza dough, uncooked
1 egg, beaten
poppy seeds or sesame seeds (optional)
1 jar marina sauce

Roll out dough to about 1/8-inch thick. Using a biscuit cutter, cut the dough into 3-inch circles.

Cut the peppers into narrow strips about 1-inch long. Heat the oil in a skillet and sauté the peppers and garlic over medium-high heat until the peppers are singed on the edges, about 10 minutes.

Add the diluted tomato paste, lower the heat to medium, and continue cooking until the peppers are soft, about 10 minutes more.

Add the vinegar, and raise the heat to high. Cook, stirring frequently, until the peppers are glazed.

Stir in the marjoram or basil and cook another minute.

Remove from heat. Stir in the mozzarella and parmesan cheeses, if desired.

Spoon 1-1/2 to 2 tablespoons of peppers onto the lower half of each pastry circle (keeping away from the edges). Using a pastry brush, paint the edges with a little beaten egg, then fold the top half down over the lower half to form a crescent. Using your fingers or the tines of a fork, press down on the edges to seal.

Brush the turnovers with the remainder of the beaten egg and, if desired, dust the tops with poppy or sesame seeds.

Bake at 375 degrees F for 25 minutes or until golden and glossy.

Heat marina sauce and serve on the side with the turnovers.

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