Pesto Cream Cheese Turnovers (an Appetizer!)

5 Average
These Pesto Cream Cheese Turnovers are a perfect solution for potluck events. Throw them in your freezer and pull out however many you need for each event.
↓ Jump to Recipe

If you’ve got lots of potluck events coming up this month, then I’ve got the perfect solution for you. Make a big batch of these super yummy (and also impressive) savory Pesto Cream Cheese Turnovers, throw them in your freezer, and then pull out (and defrost) however many you need to take to each event! They can be reheated and served warm, but they’re also great at room temperature, which is often unavoidable at long holiday parties. And I know these look like they’re for grownups, but I’m just warning you—my kids devoured them, too. Enjoy! :)

Pesto Cream Cheese Turnovers on 100 Days of #RealFood

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

23 thoughts on “Pesto Cream Cheese Turnovers (an Appetizer!)”

Leave a Comment

Your email address will not be published.

Recipe Rating




  1. These are great! I dont have a dough blade so I just used the regular blade to mix the butter with the flour and salt. Then I put it into a bowl and added the cold water. Worked perfectly.

    1. Does the food processor have to have a dough blade or component or does making it with just the regular food processor blade work? Thanks! These seem great for a party.

  2. I have the same question as Mary. Any tips on making these without a food processor? I have a Vitamix but doughs have not turned out real well using that, also no handheld pastry mixer.

    1. Amy Taylor (comment moderator)

      Hi Marci. I would thaw them overnight in the fridge, cover lightly with foil, and reheat until heated through in the oven or toaster oven.

  3. Those look great!! I want to make it but I don’t have a food processor. Any tips on how to make the dough without it? Thanks

  4. The recipe looks delicious but, I must confess, I don’t think it’s ever a good idea to bring nuts to a potluck. Would the recipe work if I just omit the nuts? Or is there something else I could substitute?

  5. I’m definitely going to try some variants of this! I love them. Though I’m hoping not using egg wash will be okay. I imagine that’s more for the shine effect and keeping in moisture than anything else, right? I’ll make some with cream cheese for my dairy eaters and I think I’m gonna try using some hummus for the vegan crowd! Thanks for the cute tutorial! Pictures are always so helpful! :D

  6. 5 stars
    I made these today and they were so incredibly delicious! I didn’t have pesto ingredients on hand so instead I made a sweet potato, pinto bean, lime juice and tahini dip to go inside. I had no issues with the cream cheese. So good! Because it was my first time making this recipe it did take longer to prepare than I expected, but I’m sure next time will be faster. Thanks for the recipe!

  7. The dough recipe looks similar to that of the toaster pastries and when I add jelly and cream cheese to those the cream cheese absorbs into the dough. I’d be hesitant to try this recipe in case that would happen here too. Any thoughts?

      1. Stacey, that’s an interesting thought. I think I did use it from a tub. I bet that’s what happened. I’ll make sure to use the brick kind when I try this recipe. Thanks!!