Kats Sausage Turnovers Recipes

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SAUSAGE SPINACH TURNOVERS



Sausage Spinach Turnovers image

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

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 turnovers.

Number Of Ingredients 9

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

Steps:

  • 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 : Calories 398 calories, Fat 22g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 848mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

SAUSAGE TURNOVERS



Sausage Turnovers image

This is another one of those recipes from the club, long ago. Made them, and Ashton devoured almost all of them!!!!!! So they're quite tasty

Provided by crazycookinmama

Categories     Breakfast

Time 40m

Yield 24 serving(s)

Number Of Ingredients 16

1 teaspoon active dry yeast
1/2 teaspoon sugar
1/3 cup warm water (105°F-115°F)
3 tablespoons grated parmesan cheese
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 -1 1/2 cup all-purpose flour
8 ounces sausage, Crumbled
1/2 cup breadcrumbs
1 large egg, Lightly Beaten
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1 large egg, Lightly Beaten
2 tablespoons grated parmesan cheese

Steps:

  • In a medium bowl, dissolve yeast and sugar in warm water. Let stand until it begins to foam, about 5-10 minutes.
  • Stir parmesan, oil, salt and pepper into yeast mixture. Using an electric mixer set on low speed, beat in flour, 1/2 cup at a time, until soft dough forms.
  • On a floured surface, knead dough until smooth and elastic, 5-10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled in size, about 40 minutes.
  • In a skillet, cook sausage over medium heat, stirring, until browned. Drain on paper towels. In a large bowl, combine sausage, bread crumbs, egg, Parmesan, parsley and thyme; mix well.
  • Grease 2 baking sheets. Punch down dough. On a floured surface, using a floured rolling pin, roll dough to 1/8-inch thickness. Using a knife, cut dough in squares and circles.
  • Spoon filling into center of each dough piece.
  • Brush edges with water. Fold dough to form packets. Place on baking sheets. Cover loosely; let rise 25 minutes.
  • Preheat oven to 350°F Brush turnovers with egg. Sprinkle with Parmesan. Bake about 12-15 minutes.

Nutrition Facts : Calories 81.5, Fat 4.8, SaturatedFat 1.5, Cholesterol 24.4, Sodium 155.4, Carbohydrate 6.1, Fiber 0.3, Sugar 0.3, Protein 3.1

KAT'S SAUSAGE TURNOVERS



Kat's Sausage Turnovers image

Not to be eaten all the time, but man are they good. Good for a special breakfast or luncheon. Serve with fresh fruit, juice or a mimosa for something really special.

Provided by Kathi Harrison Smith

Categories     Side Dishes

Time 40m

Yield 8

Number Of Ingredients 6

1 (16 ounce) package pork sausage
1 (8 ounce) package cream cheese
1 teaspoon cayenne pepper
1 teaspoon dried parsley
1 (10 ounce) can refrigerated crescent roll dough
1 cup sliced fresh mushrooms

Steps:

  • Crumble the sausage into a large skillet over medium-high heat. Cook and stir until browned. Drain grease, and mix in the cream cheese, cayenne pepper, parsley and mushrooms. Remove from the heat, and allow to cool. Chill in the refrigerator for about 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Unroll the crescent roll dough, and separate at the perforations. Stretch each one out as large as you can without breaking, and place a large spoonful of the sausage mixture at the large end. Wrap up like a diaper: fold in the sides, and roll towards the point. Press any openings together to seal. Place on a baking sheet.
  • Bake for 16 to 20 minutes in the preheated oven, until golden brown.

Nutrition Facts : Calories 474.9 calories, Carbohydrate 15.5 g, Cholesterol 69.4 mg, Fat 40.2 g, Fiber 0.2 g, Protein 11.6 g, SaturatedFat 16.3 g, Sodium 737.5 mg, Sugar 2.7 g

KAT'S SAUSAGE TURNOVERS



Kat's Sausage Turnovers image

Not to be eaten all the time, but man are they good. Good for a special breakfast or luncheon. Serve with fresh fruit, juice or a mimosa for something really special.

Provided by Kathi Harrison Smith

Categories     Side Dishes

Time 40m

Yield 8

Number Of Ingredients 6

1 (16 ounce) package pork sausage
1 (8 ounce) package cream cheese
1 teaspoon cayenne pepper
1 teaspoon dried parsley
1 (10 ounce) can refrigerated crescent roll dough
1 cup sliced fresh mushrooms

Steps:

  • Crumble the sausage into a large skillet over medium-high heat. Cook and stir until browned. Drain grease, and mix in the cream cheese, cayenne pepper, parsley and mushrooms. Remove from the heat, and allow to cool. Chill in the refrigerator for about 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Unroll the crescent roll dough, and separate at the perforations. Stretch each one out as large as you can without breaking, and place a large spoonful of the sausage mixture at the large end. Wrap up like a diaper: fold in the sides, and roll towards the point. Press any openings together to seal. Place on a baking sheet.
  • Bake for 16 to 20 minutes in the preheated oven, until golden brown.

Nutrition Facts : Calories 474.9 calories, Carbohydrate 15.5 g, Cholesterol 69.4 mg, Fat 40.2 g, Fiber 0.2 g, Protein 11.6 g, SaturatedFat 16.3 g, Sodium 737.5 mg, Sugar 2.7 g

KAT'S SAUSAGE TURNOVERS



Kat's Sausage Turnovers image

Not to be eaten all the time, but man are they good. Good for a special breakfast or luncheon. Serve with fresh fruit, juice or a mimosa for something really special.

Provided by Kathi Harrison Smith

Categories     Side Dishes

Time 40m

Yield 8

Number Of Ingredients 6

1 (16 ounce) package pork sausage
1 (8 ounce) package cream cheese
1 teaspoon cayenne pepper
1 teaspoon dried parsley
1 (10 ounce) can refrigerated crescent roll dough
1 cup sliced fresh mushrooms

Steps:

  • Crumble the sausage into a large skillet over medium-high heat. Cook and stir until browned. Drain grease, and mix in the cream cheese, cayenne pepper, parsley and mushrooms. Remove from the heat, and allow to cool. Chill in the refrigerator for about 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Unroll the crescent roll dough, and separate at the perforations. Stretch each one out as large as you can without breaking, and place a large spoonful of the sausage mixture at the large end. Wrap up like a diaper: fold in the sides, and roll towards the point. Press any openings together to seal. Place on a baking sheet.
  • Bake for 16 to 20 minutes in the preheated oven, until golden brown.

Nutrition Facts : Calories 474.9 calories, Carbohydrate 15.5 g, Cholesterol 69.4 mg, Fat 40.2 g, Fiber 0.2 g, Protein 11.6 g, SaturatedFat 16.3 g, Sodium 737.5 mg, Sugar 2.7 g

SAUSAGE EGG TURNOVERS



Sausage Egg Turnovers image

This is from the Johnsonville website. I made these for breakfast and MAN are these good. The Thousand Island dressing makes a great addition.

Provided by children from A to Z

Categories     Breads

Time 45m

Yield 8 turnovers, 8 serving(s)

Number Of Ingredients 10

1 (12 ounce) package johnsonville sausage patties
5 eggs, beaten
1 tablespoon milk
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 teaspoon butter
1 (16 1/3 ounce) package large ready-to-bake refrigerated buttermilk flaky biscuits (Grands)
8 teaspoons thousand island dressing
4 slices process American cheese

Steps:

  • In a skillet, cover and cook sausage patties over medium heat for 10 minutes or until browned, turning occasionally.
  • Remove from the skillet and keep warm.
  • Combine eggs, milk, salt, mustard and pepper.
  • In a small skillet, melt butter. Add the egg mixture.
  • Cook and stir over medium heat until eggs are set.
  • Separate biscuits into eight pieces.
  • On a lightly floured surface, roll each biscuit into a 6-inch circle.
  • On half of the circle, spread salad dressing to within 1/2 inch of edges.
  • Top with a sausage patty, 2 Tablespoons egg and 1/2 slice of cheese.
  • Fold dough over, seal edges with a fork.
  • Place on an ungreased baking sheet.
  • Bake at 350 degrees for 14-17 minutes or until golden brown.

Nutrition Facts : Calories 368.8, Fat 20.1, SaturatedFat 6.7, Cholesterol 175.2, Sodium 996.9, Carbohydrate 29.8, Fiber 0.1, Sugar 2.1, Protein 16.8

SAUSAGE, EGG, AND CHEESE TURNOVERS



Sausage, Egg, and Cheese Turnovers image

Make and share this Sausage, Egg, and Cheese Turnovers recipe from Food.com.

Provided by sholman77

Categories     Breakfast

Time 55m

Yield 4 turnovers, 4 serving(s)

Number Of Ingredients 8

1 tablespoon butter
1/4 cup finely chopped red onion
8 ounces sweet Italian pork sausage
salt
pepper
8 large eggs
4 ounces cream cheese
1 sheet packaged frozen puff pastry, thawed

Steps:

  • Cut the cream cheese into chunks and bring to room temperature.
  • Preheat oven to 400.
  • In a non-stick skillet melt butter and saute onion until softened.
  • Add sausage, salt, and pepper and cook until golden.
  • In a large bowl beat 7 eggs then add to the sausage mixture and cook.
  • Transfer to a wide, shallow bowl, stir in the cream cheese and allow to cool.
  • Roll out the puff pastry to a 16 inch square then cut into 4 equal squares.
  • Divide the mixture onto th 4 squares equally.
  • Beat the remaining egg in a small bowl with 1 Tbls of water.
  • Brush edges of each pastry square with the egg/water mixture and fold over to form 4 triangles. Crimp the edges with a fork.
  • Brush the tops of the triangle with the egg/water mixture.
  • Place triangles on a baking sheet and bake for 25 minutes.
  • Let cool slightly before serving.

Nutrition Facts : Calories 809.8, Fat 63.9, SaturatedFat 23.5, Cholesterol 504.9, Sodium 812.2, Carbohydrate 30.6, Fiber 1.1, Sugar 1.7, Protein 27.4

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