Spaghetti tacos? Of course! It doesn’t get much more kid friendly than that! When I was a child, “kid friendly” meant a smaller portion of what Mom & Dad were having. Not today though. There seems to be an entire sub culture of recipes geared at just the young (not usually just the young at heart).
Just because they are young, doesn’t mean they can’t eat healthy. Spaghetti tacos at our house feature whole wheat spaghetti, ground corn taco shells, and fresh tomato sauce. And cheese of course. Lots of cheese. Watch for a new Kid Friendly recipe every Wacky Wednesday. Same bat channel, same bat time. Or something like that.
OAE (Oh, and enjoy)
Cream Cheese and Jelly Turnovers
- 2 unbaked, unrolled refrigerated pie crusts, such as Pillsbury
- 1/2 cup(s) cream cheese, softened
- 1 large egg, separated
- 2 tablespoon(s) sugar
- 1 teaspoon(s) sugar
- 1/8 teaspoon(s) salt
- 8 tablespoon(s) guava jelly
- Heat oven to 450°F. Line 2 baking pans with parchment paper. Unroll each pie crust and cut into quarters (each quarter will look like a triangle).
- Carefully fold each dough triangle in half lengthwise, to create a crease, and open again so that each piece lies flat. Cut four horizontal slits on one side of each crease, leaving a 1/2-inch border of uncut dough along the outer edge of that side of the triangle.
- Place the cream cheese, egg yolk, 1 tablespoon sugar, and salt in a small bowl and stir until combined and smooth. Place 1 tablespoon each of the cream cheese mixture and jelly onto the uncut side of each dough triangle. Spread slightly, leaving a 1/2-inch border. Lightly brush egg white around the edges of the dough. Fold the cut side over the filled side and crimp the edges with a fork to form the turnovers.
- Place on the prepared baking pans. Lightly brush the turnovers with egg white and sprinkle each with 1/2 teaspoon of sugar. Bake until the dough is golden brown and the filling begins to bubble — 12 to 14 minutes. Serve warm.