Thursday, June 10, 2010

Food and fellowship at the parsonage

Quentin and I invited church members and visitors to join us for some food and fellowship at our place last night. After prayer meeting, everyone walked over and made themselves at home. Q told them that they could have a self-guided tour to see what we've done to the place. Although we've had a few people over, there were quite a few who hadn't seen it since they had helped us with the remodeling.
One of the members brought over some light appetizers. Also on the menu were chips with salsa and guacamole, fresh pineapple chunks, chocolate chip cookies, almond-filled cookie cake (The cookie cake which Q has renamed almond torte, received rave reviews so you've got to try the recipe if you haven't yet), and ham and cheese turnovers. We served cold green tea and water as well.

We had a wonderful time getting to know everybody better. Great conversations and laughter filled the evening. We'd love to do this again every so often. Q and I enjoy showing hospitality to our friends and neighbors.

These ham and cheese turnovers were fast and easy to make. I found the recipe from Real Simple magazine (April 2008). I've made it one other time using homemade pizza dough and leftover ham. This time we bought crescent dough, thinly sliced ham and grated mozzerella cheese (I think it's easier to use sliced cheese rather than grated for this recipe). I also added some garlic salt and italian seasonings--yum! Here's the original recipe, but feel free to change the dough, meat, cheese, and seasonings as you please. It is a scrumptious appetizer and can be part of a lunch or dinner. Enjoy!

Ham and Cheese Turnovers

1  1-pound package refrigerated pizza dough (or make your own)
8 ounces deli ham, thinly sliced
4 ounces Swiss cheese, thinly sliced
1/2 yellow onion, cut into thin rings

Heat oven to 400 degrees. Roll the pizza dough into a 14-inch circle and cut into eight triangles. Stack a piece of the ham, cheese, and onion on the bottom of each triangle and roll the dough up around the filling. (Some of the filling will stick out the ends.) Transfer the rolls to a parchment-lined baking sheet. Bake until golden and crisp, about 20 minutes. If you use crescent dough, the bake time will be shorter. Follow the package directions. Serves 4.


Leah Christine Imagery said...

Looks like fun, Mrs. J! :-) Isn't fellowship so wonderful!

joven said...

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the johnson crew said...

the turnovers look delicious.

Theo-Ann said...

They are awesome, Janelle! Q and I have been eating leftovers these last few days and they are good for any meal.:)