Tuesday, January 17, 2012

Savory Sausage, Spinach, and Onion Turnovers

Really, my only problem with this one was the serving size was small. I liked the flavors and the taste. We had with a salad.

D said it was a PITA to make, because you had to cut the pie dough, and reassemble. Maybe they weren't the prettiest but they were tasty.

I would have again. They do make for a small lunch/dinner, though.

Savory Sausage, Spinach, and Onion Turnovers

YIELD: 4 servings (serving size: 1 turnover)
TOTAL:39 Minutes
COURSE: Main Dishes

Cooking spray
2/3 cup diced, peeled red potatoes
1/3 cup diced red bell pepper
1/3 cup diced yellow onion
2 (3.5-ounce) links hot chicken Italian sausage, casings removed (used pork hot)
3 cups bagged washed baby spinach
2 tablespoons finely chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
2 tablespoons water
1 large egg white, lightly beaten
3 tablespoons grated fresh Parmigiano-Reggiano cheese

1. Preheat oven to 400°.

2. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add potatoes, bell pepper, and onion to pan; sauté 4 minutes or until onion begins to brown, stirring frequently. Add sausage; cook 4 minutes or until browned, stirring to crumble. Stir in spinach; cook 2 minutes or until spinach wilts. Stir in basil, salt, and crushed red pepper. Remove from heat.

3. Cut dough into 4 equal portions. Roll each portion into a 5-inch circle. Spoon about 1/2 cup potato mixture on half of each circle, leaving a 1/2-inch border. Fold dough over potato mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough to form a rim.

4. Place turnovers on a baking sheet coated with cooking spray. Combine 2 tablespoons water and egg white in a small bowl, stirring with a whisk; brush evenly over dough. Sprinkle about 2 teaspoons cheese over each turnover. Bake at 400° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving.

Nutritional Information
Calories: 344; Fat: 17.9g; Saturated fat: 6.3g; Monounsaturated fat: 6g; Polyunsaturated fat: 4.1g; Protein: 12.1g; Carbohydrate: 33g; Fiber: 1.9g; Cholesterol: 44mg; Iron: 4mg; Sodium: 691mg; Calcium: 91mg

Cooking Light APRIL 2011

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