• 4servings
  • 50minutes
  • 400calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB6, H, E
MineralsChromium, Iron, Magnesium, Chlorine

Ingredients Jump to Instructions ↓

  1. 1 pound(s) (about 3 medium) all-purpose potatoes , peeled and cut into 1/2-inch chunks

  2. 1 teaspoon(s) ground cumin

  3. 1/4 cup(s) mango chutney, chopped

  4. 1 cup(s) frozen peas and carrots , thawed

  5. 1 package(s) (10 ounces) refrigerated pizza dough

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.

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

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

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


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