Notes

I think the notes people include in their recipes make them more personal. If I write a note myself about a recipe, it will always be written in purple.

Sunday, March 30, 2014

OAMC-Sausage And Cheese Turnovers

Sausage And Cheese Turnovers
  • 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 pork sausage, fully cooked and drained
  • 8 oz. cream cheese, softened
  • 1 1/2 c. shredded cheddar cheese
  • 1/4 c. sliced green onions (green parts only)
  • 1 t. garlic powder
  • 1 t. salt
  • 1/2 t. black pepper
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.
*I baked these fully before freezing. To reheat, do not thaw first. Just place desired number of turnovers on a cookie sheet and bake at 350 degrees until heated through.

No comments:

Post a Comment