I left out the red bell pepper (we get sick if we eat them) but everything else was the same. We got "Sun-dried tomato and provolone" chicken sausage from Safeway since there was no "italian" type left. This was amazing! I cook at home all of the time and typically try one new recipe a week. My kids (ages 4 & 6) gobbled these up and even Ms. Picky 4-y/o loved it even with the slighty spicy after taste from the red pepper flakes, which was a pleasant after taste btw. I refuse to use refrigerated dough, but I had a long day and used it anyway since that's what the recipe called for. I cut the dough into the fourths as instructed but folded it into itself then rolled the pieces into small balls. I traced a 5 inch circle on the wrong side of wax paper so I could roll the dough after I let it rest. I rolled them out and filled them with cooled down filling. There was enough room in the dough to close them. I am @ 5k Feet elev. All baked perfect @ 15 minutes. Yum Yum! Must put on rotation!
Savory Sausage, Spinach, and Onion Turnovers
Photo: Romulo Yanes; Styling: Simon Andrews
Yield: 4 servings (serving size: 1 turnover)
More From Cooking Light
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
- 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
- 1. Preheat oven to 400°.
- 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. 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. 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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