Sausage Spinach Turnovers Recipe

4.5 4 7
Sausage Spinach Turnovers Recipe
Sausage Spinach Turnovers Recipe photo by Taste of Home
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Sausage Spinach Turnovers Recipe

Read Reviews
4.5 4 7
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.

Ingredients

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1/3 cup chopped onion
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 cups 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 large 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.
Freeze option: Cover and freeze unbaked turnovers on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake turnovers as directed, increasing time as necessary to heat through.
Yield: 8 turnovers.
Originally published as Sausage Spinach Turnovers in Taste of Home October/November 2001, p27

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1/3 cup chopped onion
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 cups 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 large egg white, lightly beaten
  1. 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.
  2. 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.
  3. Brush tops with egg white; cut slits in the top of each. Bake at 350° for 20 minutes or until golden brown.
    Freeze option: Cover and freeze unbaked turnovers on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake turnovers as directed, increasing time as necessary to heat through.
    Yield: 8 turnovers.
Originally published as Sausage Spinach Turnovers in Taste of Home October/November 2001, p27

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Francisca3032 User ID: 6052254 31841
Reviewed Jul. 3, 2013

"This is really good!! I think it depends all on the type of sausage used. Instead of frozen bread dough, I used Pillsbury Hot Roll Mix and they turned out soft and yummy!!"

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Jen72 User ID: 2405062 204507
Reviewed Jan. 1, 2013

"Love these! Make a nice breakfast or lunch. Use a good sausage and extra sharp cheddar."

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terib User ID: 1281183 32692
Reviewed Dec. 22, 2012

"I make it every Christmas eve the whole family loves them"

MY REVIEW
katlaydee3 User ID: 3741999 90871
Reviewed Nov. 28, 2010

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

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