-=> Dale Shipp wrote to Sean Dennis <=-

 DS> How about just having a white pizza?  I.e. cheese and toppings but no
 DS> tomato sauce?

It depends on where I get pizza.  Usually, I just get light sauce (about 1/4
cup on the pizza) so I can get the taste but not the overbearing acidity.  I
do like tomato sauce.  Most of the time, it's light sauce, mushrooms, and
black olives.  I rarely get meat on the pizza unless I'm eating at a buffet
at which I'll sample a few meaty pizzas.  I try to have a little sauce in my
life now and again.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Turnovers
 Categories: Poultry, Turkey, Mushrooms, Dairy
      Yield: 4 Servings
 
      1 c  Quartered fresh mushrooms
    1/2 c  Finely chopped onion
      1    Clove garlic, crushed
    1/4 ts Dried thyme
      1 tb Vegetable oil
      1 tb Flour
    1/3 c  Whipping cream
      1 c  Chopped, cooked turkey
    1/4 ts Salt
    1/4 ts Ground black pepper
      1 cn Refrigerated crescent rolls
 
  Cook mushrooms, onion, garlic and thyme in oil in a skillet over
  medium-high heat until soft. Add flour and cook, stirring constantly,
  until well blended, about 1 minute. Stir in whipping cream. Cook
  while stirring until thickened. Add turkey, salt and pepper. Open
  crescent rolls; flatten and separate into 4 rectangles, press
  perforations together to seal into four solid rectangles.
  
  Spoon about one fourth turkey mixture onto center of each rectangle.
  Fold into triangles. Press edges to seal in turkey mixture. Place on
  baking sheet. Bake in 375 degrees oven for 15 minutes. Serve hot.
 
MMMMM

Later,
Sean

 
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