Turnover, cheese-filled, tomato-based sauce, frozen, unprepared
Whole food · Meals, Entrees, and Side Dishes
Photo: Wikipedia
A savory, handheld pastry pocket, typically made with a flaky or tender dough, filled with a blend of melted cheese and a tangy tomato-based sauce. When baked from frozen, the crust becomes golden and crisp, giving way to a hot, gooey interior. Nutritionally, it offers a moderate calorie count with a decent protein punch from the cheese, balanced by carbohydrates for energy.
Calorie split: 17% protein · 46% carbs · 36% fat
↓ Full nutrition💚 Why it's loved
People love it for the ultimate comfort-food combination: the satisfying crunch of pastry giving way to a warm, savory core of melted cheese and zesty tomato. It's a versatile, portable meal that feels indulgent yet is simple to prepare.
⚠️ Watch-outs & how to enjoy it better
The frozen, processed nature can mean high sodium levels, which may be a concern for those monitoring blood pressure. The refined carbohydrates and sugar can cause a quicker blood-sugar rise, especially without fiber. To counteract, pair a portion with a large side of leafy greens or a simple salad to add fiber and slow digestion, and be mindful of serving size.
Key benefits
- Provides a quick, convenient meal or snack option.
- Offers a source of protein from the cheese filling.
- Contains calcium and phosphorus from the dairy component.
- The tomato sauce contributes vitamins like vitamin C and lycopene.
- Frozen format allows for long-term storage and portion control.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The concept of a filled pastry pocket is ancient, but the specific frozen, cheese-and-tomato turnover is a distinctly 20th-century invention, popularized by the rise of home freezers and convenience food culture.
Full nutrition (USDA data · scales with serving)
| Water | 50.4 g |
| Energy | 235 kcal |
| Energy | 984 kj |
| Protein | 10.2 g |
| Total lipid (fat) | 9.4 g |
| Ash | 2.6 g |
| Carbohydrate, by difference | 27.3 g |
| Fiber, total dietary | 1.6 g |
| Total Sugars | 7.9 g |
| Calcium, Ca | 276 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 47.0 mg |
| Potassium, K | 179 mg |
| Sodium, Na | 598 mg |
| Zinc, Zn | 1.3 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 14.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.24 mg |
| Riboflavin | 0.20 mg |
| Niacin | 1.6 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 63.0 ug |
| Folic acid | 42.0 ug |
| Folate, food | 21.0 ug |
| Folate, DFE | 92.0 ug |
| Choline, total | 14.9 mg |
| Vitamin B-12 | 0.94 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 52.0 ug |
| Retinol | 44.0 ug |
| Carotene, beta | 97.0 ug |
| Carotene, alpha | 2.0 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 311 iu |
| Lycopene | 1687 ug |
| Lutein + zeaxanthin | 50.0 ug |
| Vitamin E (alpha-tocopherol) | 0.79 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 5.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 15.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.7 g |
| SFA 4:0 | 0.19 g |
| SFA 6:0 | 0.05 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.10 g |
| SFA 12:0 | 0.17 g |
| SFA 13:0 | 0.00 g |
| SFA 14:0 | 0.63 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 2.5 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.82 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 3.0 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.19 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 2.7 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 1.00 g |
| PUFA 18:3 | 0.14 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 20.0 mg |
Amino acid profile (per 100g)
Estimated from Turnover, chicken- or turkey-, and vegetable-filled, reduced fat, frozen — USDA does not publish this profile for Turnover.
| Tryptophan | 0.16 g |
| Threonine | 0.41 g |
| Isoleucine | 0.47 g |
| Leucine | 0.80 g |
| Lysine | 0.61 g |
| Methionine | 0.23 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.47 g |
| Tyrosine | 0.37 g |
| Valine | 0.53 g |
| Arginine | 0.51 g |
| Histidine | 0.30 g |
| Alanine | 0.45 g |
| Aspartic acid | 0.80 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.38 g |
| Proline | 0.87 g |
| Serine | 0.42 g |
| Hydroxyproline | 0.00 g |
FAQ
How do I get the best texture when cooking from frozen?
For a crispier crust, bake directly from frozen on a preheated baking sheet at 400°F (200°C) for 18-22 minutes. Avoid microwaving as the primary method, as it can make the dough soggy.
Can I add other ingredients to the filling before baking?
Yes, but it's tricky with a pre-filled frozen product. You can carefully slit the top after partial baking to add cooked vegetables like spinach or mushrooms, then finish baking until heated through.
Is the nutritional info per piece or per 100g?
The provided values (235 kcal, etc.) are per 100 grams. A typical medium turnover weighs about 118g, so multiply the values by ~1.18 for the full piece.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.35 kcal/g · 17% calories from protein · 1.6 g fiber · 7.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.34 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.