Hawaiian Turnovers

Jumbo refrigerator biscuits make handy wraps for both sweet and savory fillings. Look for this product in the refrigerated dairy case at your market. You can eat these turnovers right away, but if you let them cool, then wrap and chill them for later use, these become tidy portable breakfast treats.

Serves: 8Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 1 package (8 oz.) cream cheese, softened
  • ½ cup confectioners’ sugar
  • ½ cup crushed pineapple, very well drained
  • ½ cup shredded coconut
  • ½ cup sliced almonds
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • 1 package (16.3 oz.) jumbo buttermilk refrigerator biscuits
  • 2 Tbsp. whole milk

Directions

  • Preheat the oven to 350ºF. Spray a nonstick baking sheet with nonstick cooking spray.
  • Beat the cream cheese and sugar together until smooth and slightly fluffy. Fold in the pineapple, coconut, almonds, vanilla extract, and salt.
  • Unfold the biscuit circles, one at a time. Roll them out on a lightly floured surface to about 5½" round. Put about 2 tablespoons of the filling mixture into the center of the circle and fold one side over the filling to the other side. Crimp the edges shut and brush the top with milk. Place on the baking sheet. Repeat with the remaining ingredients.
  • Bake for about 15 minutes, or until the turnovers turn golden. Remove from the oven. Serve hot or at room temperature.

Recipe Information

Serves: 8

Ingredients

  • 1 package (8 oz.) cream cheese, softened
  • ½ cup confectioners’ sugar
  • ½ cup crushed pineapple, very well drained
  • ½ cup shredded coconut
  • ½ cup sliced almonds
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • 1 package (16.3 oz.) jumbo buttermilk refrigerator biscuits
  • 2 Tbsp. whole milk

Directions

  • Preheat the oven to 350ºF. Spray a nonstick baking sheet with nonstick cooking spray.
  • Beat the cream cheese and sugar together until smooth and slightly fluffy. Fold in the pineapple, coconut, almonds, vanilla extract, and salt.
  • Unfold the biscuit circles, one at a time. Roll them out on a lightly floured surface to about 5½" round. Put about 2 tablespoons of the filling mixture into the center of the circle and fold one side over the filling to the other side. Crimp the edges shut and brush the top with milk. Place on the baking sheet. Repeat with the remaining ingredients.
  • Bake for about 15 minutes, or until the turnovers turn golden. Remove from the oven. Serve hot or at room temperature.

Nutrition Information

Nutrition Information
Amount per serving
Calories320
Total Fat12g
Saturated Fat6g
Cholesterol5mg
Sodium910mg
Total Carbohydrate42g
Dietary Fiber2g
Sugars18g
Protein10g