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Category: Hot
Prep Time: Cook Time: Total Time:
FILLING:
3/4 pound lean Italian sausage, casings removed
1 large onion, chopped
1/8 tsp minced garlic
1 1/2 tsp dried basil, crumbled
1 red bell pepper, finely chopped
8 ounces mushrooms, sliced (2 cups)
2 tablespoons chopped flat-leaf parsley
1/4 teaspoon crushed red-pepper flakes
FOR THE TURNOVERS:
2 packages low-fat refrigerator dinner roll dough (8 rolls each)
2 cups shredded reduced-fat mozzarella cheese (8 ounces)
Preheat the oven to 375 degrees. Lightly coat 2 baking sheets with nonstick spray.
TO PREPARE THE FILLING:
Coat a large skillet with nonstick spray and warm over medium-high heat. Add the sausage, onion and garlic. Cook, stirring to break up the meat, for 5 minutes.
Add the bell pepper, mushrooms and basil and cook, stirring, for 5 minutes longer, or until the sausage is cooked through and the vegetables are soft.
Using a slotted spoon, transfer to a large bowl. Stir in the parsley and red-pepper flakes.
TO PREPARE THE DOUGH:
Separate the bread dough into rolls and divide each roll in half crosswise to make 32 pieces. Using a small rolling pin, roll out each piece to a diameter of about 4-inch and no more than 1/4-inch thick.
TO MAKE AND BAKE THE TURNOVERS:
Place a generous tablespoonful of the sausage mixture and 2 teaspoons of the mozzarella off-center on each circle. Fold the dough over the filling, pinch the seams to seal, and press along the edges with the tines of a fork to seal further and make an attractive design.
Place on the prepared baking sheets and bake for 15 to 20 minutes, or until golden.
Makes 32 turnovers
NOTE: I have used 1 sheet thawed puff pastry that has been rolled into a 12 inch square on a lightly floured surface and cut into 36 (2 inch) squares for the dough instead of the dinner roll dough. Sealed and prepared as above.
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MINI PIZZA TURNOVERS
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Category: Hot
Prep Time: Cook Time: Total Time:
FILLING:
3/4 pound lean Italian sausage, casings removed
1 large onion, chopped
1/8 tsp minced garlic
1 1/2 tsp dried basil, crumbled
1 red bell pepper, finely chopped
8 ounces mushrooms, sliced (2 cups)
2 tablespoons chopped flat-leaf parsley
1/4 teaspoon crushed red-pepper flakes
FOR THE TURNOVERS:
2 packages low-fat refrigerator dinner roll dough (8 rolls each)
2 cups shredded reduced-fat mozzarella cheese (8 ounces)
Preheat the oven to 375 degrees. Lightly coat 2 baking sheets with nonstick spray.
TO PREPARE THE FILLING:
Coat a large skillet with nonstick spray and warm over medium-high heat. Add the sausage, onion and garlic. Cook, stirring to break up the meat, for 5 minutes.
Add the bell pepper, mushrooms and basil and cook, stirring, for 5 minutes longer, or until the sausage is cooked through and the vegetables are soft.
Using a slotted spoon, transfer to a large bowl. Stir in the parsley and red-pepper flakes.
TO PREPARE THE DOUGH:
Separate the bread dough into rolls and divide each roll in half crosswise to make 32 pieces. Using a small rolling pin, roll out each piece to a diameter of about 4-inch and no more than 1/4-inch thick.
TO MAKE AND BAKE THE TURNOVERS:
Place a generous tablespoonful of the sausage mixture and 2 teaspoons of the mozzarella off-center on each circle. Fold the dough over the filling, pinch the seams to seal, and press along the edges with the tines of a fork to seal further and make an attractive design.
Place on the prepared baking sheets and bake for 15 to 20 minutes, or until golden.
Makes 32 turnovers
NOTE: I have used 1 sheet thawed puff pastry that has been rolled into a 12 inch square on a lightly floured surface and cut into 36 (2 inch) squares for the dough instead of the dinner roll dough. Sealed and prepared as above.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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