Ham and Pepper Jam Turnovers

Ham and Pepper Jam Turnovers

By Lisa Pangle


1 c. shredded sharp Cheddar

1 c. all-purpose flour

1 tbsp. ice water

1/3 c. Rollicking Buckaroo Hot Pepper Jam

1/3 c. chopped smoked ham


Preheat oven to 375 degrees

Pulse cheese and flour together in food processor until mixture resembles coarse crumbs.

Add water through feed tube, process just until mixture holds together

Divide dough in half. Roll one dough half. 1/8” thick between 2 sheets of wax paper

Cut into 2” circle with biscuit cutter. Transfer circles onto ungreased cookie sheet. (If dough gets slick, refrigerate for 10 minutes.)

Place about 1/4 teaspoon pepper jam and ham in center of each circle, fold over and crimp edges with fork

Repeat with remaining dough, re-rolling scraps of dough

Bake 10-15 minutes until lightly browned

Transfer to wire rack or absorbent paper towels to cool. Wrap well and freeze up to 1 month

Reheat on cookie sheet in 350-degree oven until warm

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