Name: Sausage Spinach Turnovers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 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

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

Ingredients

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

Instructions

1 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.

2 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.

3 Brush tops with egg white; cut slits in the top of each. Bake at 350° for 20 minutes or until golden brown.