Sunday, September 20, 2009

Sausage & Cheese Turnovers

This recipe uses homemade crescent roll dough. The recipe as given makes enough dough to make about 3 dozen of these turnovers and a dozen crescent rolls.

Ingredients
Crescent roll dough, full batch (If you do not have the time or inclination to make the homemade dough, you can use canned crescent rolls. You’d probably need 2 or 3 cans.)
1 lb. bulk turkey sauasage, fully cooked and drained
8 oz. fat free cream cheese, softened
1 1/2 c. shredded 2% milk cheddar cheese
1/4 c. sliced green onions (green parts only)
1 t. garlic powder
1 t. salt
1/2 t. black pepper

Directions
1. Prepare and let dough rise fully. Divide into 7 portions.
2. In a large mixing bowl, combine fully cooked sausage, cream cheese, shredded cheddar cheese, green onions, and seasonings. Stir to combine well.
3. Roll out one portion of dough at a time on a floured surface. Roll into a rectangle about 1/4 inch thick. Divide dough into six or eight sections.
4. Place about 1 tablespoon of the sausage mixture into the center of each section of dough. Fold over the dough and trim of extra edges. Seal the seams with a fork. Continue this process with the remaining sections and portions of dough.
5. Bake at 375 degrees for 15-18 minutes, or until lightly browned on top.

These can be frozen after being baked. To reheat, do not thaw first. Just place desired number of turnovers on a cookie sheet and bake at 350 degrees until heated through.

Recipe modified from Cooking During Stolen Moments

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