Garlic Spinach Turnovers

Pastry
1½ cups flour
1/4 tsp salt
1/2 cup margarine
1 egg, slightly beaten
3 tbsp. milk

Filling:
1 tbsp margarine
1 garlic, minced
2 cups torn fresh spinach leaves
1 cup fresh mushroom slices
1/2 cup coarsely chopped red bell pepper
1/2 cup coarsely chopped onion
2 tbsp Kraft® 100% Grated Parmesan Cheese
1/4 tsp white pepper
1/8 tsp salt
1 egg slightly beaten
1 tbsp milk

For pastry, in medium bowl, combine flour and salt; cut in margarine until
crumbly. In small bowl, stir together egg and milk. Add egg mixture to
flour mixture, stir until dough leaves side of bowl. Shape into ball. Wrap
in plastic wrap, refrigerate while preparing filling.

For filling: In skillet, cook margarine until it is melting and sizzling,
stir in garlic. Cook and stir occasionally until tender. Add spinach,
mushrooms, red bell pepper and onion. Cook an stir occasionally until
vegetables are tender crisp about 4 minutes. Stir in cheese, pepper and
salt. Set aside cut pastry dough in half.

Heat oven to 400°. On lightly floured surface, roll out half of dough to 12 x 9" rectangles.
Cut each rectangle into 12 equal squares. Place 1 teaspoonful
of filing on one half of each square; fold other half over; forming
triangle. Press edges with fork to seal. Place on ungreased baking sheets
With knife cut 2 diagonal slits in each turnover. Repeat with remaining
pastry and filling. In small bowl, stir together 1 egg and 1 tbsp milk;
brush over turnovers. Bake at 400° for 8 to 12 minutes or until lightly browned.

2 dozen turnovers