Sausage Spinach Turnovers
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min.
YIELD: 8 turnovers.
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
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 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
-
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.
Nutrition Facts
1 turnover: 398 calories, 22g fat (8g saturated fat), 52mg cholesterol, 848mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 19g protein.
© 2024 RDA Enthusiast Brands, LLC