Sausage Turnovers Recipes

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.

Steps:

• Make a sponge, or starter dough: Mix 1/4 cup warm water with 1 teaspoon of the sugar in a large bowl, and sprinkle the yeast on top. Let the yeast dissolve and start to bubble, then stir in 1 cup of the flour and the warm milk. Cover the bowl, and set in a warm place to rise until light and bubbly, an hour or so.
• To mix the flour in a food processor, scrape all of the sponge into the work bowl. Drop in the remaining 2 cups of flour, remaining sugar, salt, beaten eggs, and butter pieces. Pulse several times to mix, then process continuously for about 30 seconds. You should have soft and somewhat sticky dough that has come away from the sides of the bowl. If the sides are not clear, incorporate more flour, a tablespoon at a time, to stiffen the dough. (You can also use a heavy-duty electric mixer to form the dough, or do it by hand.)
• Scrape all the dough onto a floured surface, and knead by hand briefly to form a smooth, soft ball. Work in more flour if necessary, but it is OK if the dough is still a bit sticky. Butter the insides of a bowl lightly, drop in the dough, and seal the bowl with plastic wrap. Let the dough rise in a warm place until doubled in volume, about an hour.
• Meanwhile, make the pizzelle filling. Trim off the tough bottom of the escarole head, separate and rinse the leaves, then chop them crosswise into 2-inch-wide strips. Pour the olive oil into the skillet, and set it over medium-high heat. Scatter the sliced garlic in the pan, and cook for a minute or two, until sizzling. Add the sausage, breaking up the meat and spreading it in the pan. Push aside the sausage, and sprinkle the peperoncino in a cleared hot spot to toast it, then sprinkle the salt over. Stir together with the sausage, and cook for 2 to 3 minutes, until all the meat is browned.
• With the heat on high, pile all the chopped escarole in the pan, and toss the strips over and over, to heat and start cooking (tongs are useful for this). Pour a cup or so of water into the skillet, and continue turning the escarole, as it steams and wilts, until all the water has evaporated. Lower the heat, and cook, stirring frequently, until the escarole is very soft and almost dry, about 10 minutes. Adjust the seasoning, and let the filling cool. Turn onto a board and chop it up in small bits with the sausage.
• When you are ready to form the pizzelle, deflate the risen dough, remove it from the bowl, and gently knead it into a smooth round. If you will be baking some or all of the pizzelle right away, heat the oven to 375˚ and arrange racks for one or more baking sheets.
• Cut the dough in thirds. On a lightly floured surface, roll out one piece into an oblong approximately 20 inches by 12 inches. With a ring-shaped cutter or the rim of a can or plastic container, cut circles in the sheet of dough, 4 inches in diameter (or larger or smaller if you prefer).
• Gather the dough scraps from between the cut rounds, and mound a tablespoon of filling on each round. Moisten the outside edge of each circle with water (use your finger or a small brush), then fold the dough over the filling. Line up the edges and pinch them together, forming a neat half-moon-shaped turnover. Press the tines of a fork around the edges to seal the dough. Roll out the remaining dough pieces (incorporating any scraps), and form all the pizzelle this way.
• Arrange the pizzelle on the parchment-lined (or buttered) sheet at least 1 inch apart. Beat the egg well with a little water, and brush the tops of the pizzelle with the wash. Set the sheet (or sheets, if you fill several) in the oven, and bake for about 30 minutes, or until the pizzelle are crusty and golden, shifting the position of the sheets as needed for even baking.
• Serve them warm, lightly buttered.

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.

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.

Steps:

• In a skillet, saute the green pepper, onion and garlic in oil until crisp-tender. Crumble sausage into skillet; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato juice, pepperoni, oregano, basil and pepper. Reduce heat; cover and simmer for 10 minutes. Add mushrooms and olives. Simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in cheese. Serve over pasta.