Savory Sausage, Spinach, and Onion Turnovers

Photo: Romulo Yanes; Styling: Simon Andrews

Yield: 4 servings (serving size: 1 turnover)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 39 Minutes

Nutritional Information

Amount per serving
  • Calories: 344
  • Fat: 17.9g
  • Saturated fat: 6.3g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 4.1g
  • Protein: 12.1g
  • Carbohydrate: 33g
  • Fiber: 1.9g
  • Cholesterol: 44mg
  • Iron: 4mg
  • Sodium: 691mg
  • Calcium: 91mg

Ingredients

  • Cooking spray
  • 2/3 cup diced, peeled red potatoes
  • 1/3 cup diced red bell pepper
  • 1/3 cup diced yellow onion
  • 2 (3.5-ounce) links hot chicken Italian sausage, casings removed
  • 3 cups bagged washed baby spinach
  • 2 tablespoons finely chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
  • 2 tablespoons water
  • 1 large egg white, lightly beaten
  • 3 tablespoons grated fresh Parmigiano-Reggiano cheese

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add potatoes, bell pepper, and onion to pan; sauté 4 minutes or until onion begins to brown, stirring frequently. Add sausage; cook 4 minutes or until browned, stirring to crumble. Stir in spinach; cook 2 minutes or until spinach wilts. Stir in basil, salt, and crushed red pepper. Remove from heat.
  3. 3. Cut dough into 4 equal portions. Roll each portion into a 5-inch circle. Spoon about 1/2 cup potato mixture on half of each circle, leaving a 1/2-inch border. Fold dough over potato mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough to form a rim.
  4. 4. Place turnovers on a baking sheet coated with cooking spray. Combine 2 tablespoons water and egg white in a small bowl, stirring with a whisk; brush evenly over dough. Sprinkle about 2 teaspoons cheese over each turnover. Bake at 400° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving.
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