Turnover, meat- and cheese-filled, tomato-based sauce, reduced fat, frozen
Whole food · Meals, Entrees, and Side Dishes
Photo: Wikipedia
This is a savory, hand-held pastry pocket, typically made with a flaky or tender dough, encasing a hearty filling of seasoned ground meat and melted cheese, all complemented by a tangy tomato-based sauce. The reduced-fat version offers a lighter take on the classic, with a satisfying contrast between the crisp exterior and the warm, savory interior. Nutritionally, it provides a good protein boost while being moderate in calories, making it a more balanced frozen convenience option.
Calorie split: 18% protein · 59% carbs · 23% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, all-in-one combination of flaky pastry, savory meat, and gooey cheese, reminiscent of a handheld pizza or calzone. Its convenience as a quick, hot meal or snack makes it a staple in busy households and a nostalgic comfort food for many.
⚠️ Watch-outs & how to enjoy it better
The reduced-fat dough and cheese can sometimes result in a less rich flavor and a slightly drier texture compared to the full-fat original. Those monitoring sodium intake or blood sugar should be cautious, as the refined carbs in the pastry and the sodium in the filling can cause spikes; pairing it with a fresh side salad or steamed vegetables can help balance the meal.
Key benefits
- Good source of protein (9.45g per 100g)
- Moderate calorie count for a filled pastry (215 kcal per 100g)
- Convenient frozen meal option
- Provides quick energy from carbohydrates
- Reduced-fat formulation lowers overall fat content
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'turnover' comes from the act of turning one half of the dough over the filling to seal it, a technique that dates back to medieval Europe and was a practical way to encase fillings before the invention of modern baking tins.
Full nutrition (USDA data · scales with serving)
| Water | 51.2 g |
| Energy | 215 kcal |
| Energy | 899 kj |
| Protein | 9.4 g |
| Total lipid (fat) | 5.5 g |
| Ash | 1.9 g |
| Carbohydrate, by difference | 31.9 g |
| Fiber, total dietary | 0.80 g |
| Total Sugars | 3.9 g |
| Calcium, Ca | 197 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 202 mg |
| Potassium, K | 117 mg |
| Sodium, Na | 378 mg |
| Zinc, Zn | 1.5 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 20.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.31 mg |
| Riboflavin | 0.30 mg |
| Niacin | 2.7 mg |
| Vitamin B-6 | 0.11 mg |
| Folate, total | 58.0 ug |
| Folic acid | 45.0 ug |
| Folate, food | 13.0 ug |
| Folate, DFE | 90.0 ug |
| Choline, total | 20.7 mg |
| Vitamin B-12 | 0.58 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 37.0 ug |
| Retinol | 34.0 ug |
| Carotene, beta | 24.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 3.0 ug |
| Vitamin A, IU | 158 iu |
| Lycopene | 13.0 ug |
| Lutein + zeaxanthin | 32.0 ug |
| Vitamin E (alpha-tocopherol) | 0.13 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) | 1.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.8 g |
| SFA 4:0 | 0.09 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.02 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.04 g |
| SFA 13:0 | 0.00 g |
| SFA 14:0 | 0.34 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 1.4 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.64 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 1.7 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.13 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 1.5 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.01 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.36 g |
| PUFA 18:2 | 0.31 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 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 does the reduced-fat version differ nutritionally from the regular one?
It typically has less fat and fewer calories per serving, but may contain slightly more carbohydrates or sodium to maintain flavor and texture.
What's the best way to reheat a frozen meat and cheese turnover?
For the crispiest texture, bake it in a preheated oven at 375°F (190°C) for 20-25 minutes. Microwaving is faster but will result in a softer pastry.
Can I make this dish at home?
Absolutely. Use store-bought puff pastry or pizza dough, fill with cooked ground meat, shredded cheese, and a bit of tomato sauce, then fold, seal, and bake until golden.
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 2.15 kcal/g · 18% calories from protein · 0.8 g fiber · 3.9 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: 3.23 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.