Savory Sausage, Spinach, and Onion Turnovers

  • Ltoeat Posted: 03/25/11
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    This has a lot of fat, but is better than deep fried. I used pastry dough instead and a 6" tortilla press to make easy rounds. Since I put Kale/Spinach in my green smoothies everyday, I used finely chopped broccoli. This was not for guests, therefore, I skipped the egg wash and cheese on top. We enjoyed them and they were easy to make. I made desert as well by putting bittersweet chocolate chips in one pastry pie.

  • Kristing Posted: 03/20/11
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    My picky 8 year old daughter say best meal EVER!!!

  • skspillman Posted: 03/30/11
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    After reading the previous comments, I made significant changes to the recipe. I made the filling as directed in the recipe but instead of using pie crust to enclose it, I made quesadillas using the method outlined in CL's Chicken, Mustard Greens, and Gruyere Quesadillas (also in the April 2011 issue). I sprinkled 1 T. each reduced-fat Italian blend shredded cheese on whole-wheat tortillas, then baked for 5 min. at 400, then folded the tortillas, baked for 5 more minutes, then turned the quesadillas over and baked for 5 more minutes. My boyfriend loved this meal, and I will make it again with these changes.

  • Tumbles Posted: 03/23/11
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    Good recipe, almost like an empanada. One turnover is not much to eat though, but holds enough calories and fat that you wouldn't want to eat two. Another one of those Cooking Light recipes where the lightness comes from a tiny portion. Next time I will make the filling to go with whole wheat tortillas instead of pie dough.

  • champaign Posted: 03/27/11
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    Recipe tasted excellent. I would have liked a picture of how the turnover was supposed to look since the folding directions weren't clear to me. I've never made a turnover before, so I just ended up smashing the crust together. They weren't pretty, but they were good!

  • Meggers1386 Posted: 03/30/11
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    This was awesome! I couldn't find raw chicken sausage at our store, so I used turkey sausage. I would cut the salt in half it not omit it completely... and if you are a whimp about heat, go easy on the red pepper.. but it was super yummy! 1 did fill me up but I wasn't starved. If I was really hungry I probably would have made a salad to go with it. Delicious!

  • gardenjunkie77 Posted: 04/01/11
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    This was a flavorul recipe but it was too salty. I would omit the salt next time. I didn't make turnovers; I put the filling in a casserole dish and topped it with the dough instead. It's a skimpy meal so I served it with a salad.

  • haleyroze Posted: 05/09/11
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    Pretty good but I agree with everyone else, too salty. and I usually love salt! things aren't salty enough for me. I used trader joes chicken andouille sausage, maybe this contributed to the saltyness but overall a tasty meal. folding is a tad difficult if you've never done it before, but it can be done :) would be good filling for quesadilla as well !

  • ChefAmandaLynn Posted: 04/10/11
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    Loved the flavors of this homey dish. My turnovers didn't turn out nearly as pretty as the picture. The dough was too thin to be big enough for the filling and they ended up with holes on top. Next time I would just make one big turnover rather than four.

  • steponme Posted: 05/13/11
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    I was expecting more flavor in the filling; nothing special.

  • epestrad Posted: 04/11/11
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    These were AMAZING! The filling had a ton of flavor, and each component definitely had a part to play. I loved the pie dough crust, especially with the Parm-Reggiano cheese sprinkled on top. And on top of all of this, it was super-quick and super-easy to clean up! I cannot understand why the recipe has received a low rating by some (except for the fact that they did not actually follow the recipe). I also think this dish would be kid-friendly. We will definitely make it again - if you're considering it, TRY IT!!

  • fasinger Posted: 04/15/11
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    I made this today--it was delicious, but I rolled my pie dough rounds to 8 inches, not 5 inches. How on earth do you get 1/2 cup of filling in a 5 inch cirdle? Also, it took much longer to brown than l8 minutes. It was more like 30.

  • JerseyFresh77 Posted: 05/31/11
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    I agree with the other comments - I expected more than I got from this recipe. But all the same, it was tasty and not too difficult. It was not possible to get a 1/2 cup filling in 5" rounds, so I used less filling. I would like to try the tortilla press method mentioned here. To make up for the small portion,I also made a side of home fries sauteed in olive oil and a large toss salad.

  • carolfitz Posted: 05/01/11
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    Made filling using lean turkey sausage & regular spinach and let cool to room temp. We figured half a cup wouldn't fit in half a 5" round, so rolled to to about 7" and that was just right. Wow, that was so goldilocks. Baked on pizza stone & cooled on rack, came out great, Served wtih veg salad -- simple & quick dinner.

  • MeganGomez Posted: 09/01/11
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    Very tasty and both my kids liked it, but will need some tweaking to get it just right. Left out the salt and chili, didn't miss it at all. Added chopped fresh garlic to the filling while sauteeing. 5" rounds were way too small; cut the piecrust in halves and made 4 big turnovers instead of 8 small ones (was making a double-recipe). Don't roll the dough too thin, and let the filling cool a bit before assembling...the hot filling "melted" my dough and caused holes in the crust when I pulled it over the top. Next time will use either a baking stone or non-stick foil, since my turnovers stuck to the regular foil and I partially mangled them when trying to serve. Still a very tasty meal, will make again.

  • Camelot7 Posted: 11/03/11
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    Agree, 1/2 cup of filing too much for 5 in circle. Make more kid friendly, used regular sweet italian sausage and omit ted the crushed red pepper. Both my kids really liked this. Wish it made more. Also, agree-let filling cool a little before assembling and assemble one at a time otherwise the filling melts the dough. Let them cool 10 minutes and we were able to eat with our hands.

  • CookieNommer Posted: 11/21/11
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    This was good for something different. I used fully-cooked Italian meatballs for a shortcut and it added a bit more flavor. I agree with the others...it need a bit more flavor. I used a silpat and didn't have a problem with it sticking. I also rolled the dough into a thin circle and it worked pretty well and looked pretty. We ate this with wildrice. Not bad overall however....Let me know if anyone has any suggestions for amping up the flavor a bit to make it a little less bland..

  • renee09250 Posted: 09/07/12
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    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!

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