Sausage Spinach Turnovers |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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One Christmas, I gave these tasty meat pies to our neighbors as gifts instead of sweetsthey 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 (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:
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. Yield: 8 turnovers.
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