Apple-Squash Turnovers

from Cooking Light

2 tsp olive oile
1/2 cup minced onion
2 cups (1/4 inch) diced, peeled butternut squash
1 cup (1/4 inch) diced, peeled Jonagold (or Honeycrisp or Rome) (about 1/2 lb)
1/2 tsp salt
1/4 tsp pepper
1/4 cup goat cheese (1 oz)
2 tsp chopped thyme
1 can dinner roll dough (11.3 oz)
1 Tbsp honey mustard
2 tsp water
2 Tbsp 1% low-fat milk
Cooking spray

1. Preheat oven to 375 degrees.
2. Heat olive oil in a large skillet over medium-high heat. Add onion; saute for 3 min. Add squash; saute for 5 min. Add apple; cook 6 min or until squash and apple are tender. Stir in salt and pepper. Remove from heat, and cool to room temperature. Gently stir in cheese and thyme.
3. Separate dough into 8 pieces. Roll each portion into a 5-in circle on a lightly floured surface. Combine mustard and water in a small bowl. Lightly brush top sides of dough circles with mustard mixture. Spoon about 2 Tbsp squash mixtrue onto half of each circle, leaving a 1/4 inch border. Fold dough over filling; press edges together with a fork to seal. Brush milk over dough. Place turnovers 1 in apart on a baking sheet lightly coated with cooking spray. Bake at 375 for 19 minutes or until golden brown.

8 servings.