Whisk together vegetable stock, maple syrup, flour, chili powder, and salt in small bowl; set aside.
Maple syrup and sweet potatoes bring a sweet flavor to this otherwise savory egg and chorizo turnover.
Servings and Ingredients
|½ c. Hy-Vee vegetable cooking stock|
|¼ c. Hy-Vee Select 100% pure maple syrup|
|2 tbsp. Hy-Vee all-purpose flour|
|2 tsp. Hy-Vee chili powder|
|½ tsp. Hy-Vee salt|
|1 tbsp. Gustare Vita olive oil|
|⅓ c. shallots, chopped|
|2 clove(s) garlic, minced|
|1 ½ c. sweet potatoes, peeled and chopped|
|3 strips Johnsonville chorizo sausage, crisp cooked and chopped; divided|
|3 Hy-Vee large eggs, scrambled|
|1 (13.8-oz.) can Hy-Vee refrigerated pizza crust|
|1 Hy-Vee large egg, lightly beaten|
Things To Grab
- Small bowl
- Medium skillet
- Baking sheet
- Parchment paper
Heat oil in a medium skillet over medium heat. Add chopped shallots and garlic; cook until translucent. Stir in sweet potatoes; cook for 2 minutes or until tender. Whisk in stock mixture; cook and stir until thickened. Stir in 2 strips chopped chorizo and scrambled eggs. Remove from heat; cool.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Roll pizza crust to a 12-inch square; cut evenly into 4 squares. Evenly spoon sweet potato mixture onto the center of each square. For each turnover, fold one corner of dough over filling to form a triangle. Crimp edges of turnovers with a fork to seal. Place on prepared baking sheet. Cut slits in tops to vent. Lighlty brush with beaten eggs and sprinkle with remaining 1 strip chopped chorizo. Bake 15 minutes or until golden brown. Cool slightly before serving.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 180mg
- Sodium: 1000mg
- Total Carbohydrates: 77g
- Protein: 17g
Hy-Vee Seasons Magazine September 2021