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Sausage Spinach 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
  • Total Time
    Prep: 20 min. + rising Bake: 20 min.
  • Makes
    8 turnovers

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

  • 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.
Nutrition Facts
1 turnover: 398 calories, 22g fat (8g saturated fat), 52mg cholesterol, 848mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 19g protein.
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