Potato and Chutney Turnovers

Preheat oven to 425 degrees F. In 3-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until potatoes are fork-tender; drain.

Return potatoes to saucepan. With fork, coarsely mash potatoes; stir in 3/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.

In 1-quart saucepan, toast cumin over medium heat 1 minute, stirring frequently; stir in chutney and 2 tablespoons water. Stir chutney mixture into potatoes. Gently stir in peas and carrots.

On lightly floured surface, unroll package of pizza dough and cut into 4 squares. Place dough squares on large cookie sheet.

Spoon potato filling diagonally on half of each dough square. Fold unfilled side over filling. Press edges together; seal with tines of fork.

Bake turnovers 20 to 25 minutes, until dough is cooked through and lightly browned.