Sausage Spinach Turnovers Recipe

Sausage Spinach Turnovers RecipePhoto by: Taste of Home Sausage Spinach Turnovers Recipe Rating 4

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One Christmas, I gave these tasty meat pies to our neighbors as gifts instead of sweets—they loved them! The handheld pies make a handy take-along lunch. I freeze the leftovers and reheat them later in the microwave when I need a quick meal. —Vicky Henry Aurora, Colorado

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Sausage Spinach Turnovers Recipe
  • Prep: 20 min. + rising Bake: 20 min.
  • Yield: 8 Servings
    •
20 20 40

Ingredients

  • 1 pound bulk pork sausage
  • 1/3 cup chopped onion
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
  • 2 teaspoons prepared mustard
  • 1 teaspoon dried marjoram
  • Salt and pepper to taste
  • 1 loaf (16 ounces) frozen bread dough, thawed
  • 1 egg white, lightly beaten

Directions

  • In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the spinach, cheese, mustard, marjoram, salt and pepper. Cook and stir until cheese is melted. Remove from the heat; cool slightly.
  • Divide dough into eight portions; roll each into a 6-in. circle. Spoon about 1/2 cup meat mixture on half of each circle. Brush edges with egg white; fold dough over filling and press edges with a fork to seal. Place on greased baking sheets. Cover and let rise in a warm place for 20 minutes.
  • Brush tops with egg white; cut slits in the top of each. Bake at 350° for 20 minutes or until golden brown. Yield: 8 turnovers.

Originally published as Sausage Spinach Turnovers in Taste of Home October/November 2001, p27

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Reviews for Sausage Spinach Turnovers (1)

Sausage Spinach Turnovers Recipe

Sausage Spinach Turnovers

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Reviewed on Nov. 28, 2010 by katlaydee3

I didn't like this at all. Too bland.

 
 
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