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Sausage Spinach Turnovers Recipe

Sausage Spinach Turnovers Recipe

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
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min. YIELD:8 servings


  • 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


  • 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.

Reviews for Sausage Spinach Turnovers

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Francisca3032 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!!"

Jen72 204507
Reviewed Jan. 1, 2013

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

terib 32692
Reviewed Dec. 22, 2012

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

katlaydee3 90871
Reviewed Nov. 28, 2010

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

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