Wednesday, March 21, 2012

Savory Sausage, Onion and Spinach Turnovers

These little turnovers were pure comfort food. They are delicious! I doubled this recipe for my family and there was some left over filling. If this happens to you, don't worry… your son will be happy to eat it!
You can also top these with a spoon of marinara sauce, if desired.
Serve these with a big salad and your dinner is complete!

serves 4 ( 9 points +)

  • ⅔ c. diced red potatoes
  • ⅓ c. diced red or orange bell pepper
  • ⅓ c. diced onion
  • 2 ( 4 oz) hot Italian turkey sausage links, casings removed
  • 3 c. fresh baby spinach
  • 1 tsp. dried basil
  • ¼ tsp. salt
  • ¼ tsp. crushed red pepper flakes
  • ½ ( 14.1 oz) package refrigerated pie dough ( such as Pillsbury)
  • 2 T. water
  • 1 egg white
  • 2 T. grated Parmesan cheese

Preheat oven to 400 degrees and spray a baking sheet with nonstick spray.
In a large nonstick skillet coated with cooking spray, cook potatoes, peppers and onion until onion begins to brown ( about 4-5 minutes) Add sausage, cook until browned, stirring to crumble. Stir in spinach and cook 2 minutes or until spinach wilts. Stir in basil, salt and crushed red pepper. Remove from heat.

Cut dough into 4 equal portions and pat to flatten a little ( do not make too thin or your dough will rip when filled.  Spoon sausage mixture into the center of each dough piece. Fold over and crimp edges. Place on baking sheet. 
Mix egg white with water and brush dough. Sprinkle with Parmesan cheese.
Bake for 18 minutes or until browned. Let stand 5 minutes before serving.

adapted from "Cooking Light"


  1. Those look so good - never thought to use a pie crust like that! :D

  2. Very tasty, pretty simple to make. More filling than I expected. I ended up using 1 and 3/4 pie crusts to hold all my filling. In retrospect I might have put in more filling and allowed the crusts to gape a bit as I thought there was more crust than needed.


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