Sausage Turnovers

Servings:

Cooking Time:

Ingredients:

• 1 tsp active dry yeast
• ½ tsp sugar
• ⅓ cup warm water
• 3 tbsp grated Parmesan cheese
• 2 tbsp olive oil
• ¼ salt
• ⅛ tsp black pepper
• 1-1½ cups all-purpose flour

• 1 large egg, lightly beaten
• 2 tbsp grated parmesan cheese

• 8 oz. crumbled sausage
• ½ cup bread crumbs
• 1 large egg, lightly beaten
• 2 tbsp grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• ½ tsp dried thyme

Instructions:

• In a bowl, mix the yeast and sugar into the warm water. Let it stand 5-10 minutes, allowing it to foam
• Stir the cheese, oil, salt and pepper into the yeast mix.
• Using an electric mixer on low speed, beat in the flour slowly until a soft dough forms (½ cup at a time max).
• Knead the dough on a floured surface until it's smooth and has some elasticity, adding more flour as needed to prevent sticking.
• Place the dough into a large greased bowl, turning it to coat.
• Cover loosely with a damp cloth and allow it to rise until it is doubled in size, about 40-45 minutes.
• Brown the sausage in a skillet over medium heat. Drain on paper towels to remove excess grease.
• Combine the sausage, bread crumbs, egg, Parmesan, parsley and thyme and mix well.
• Grease 2 baking sheets.
• Punch down the down on a floured surface and then using a rolling pin, roll the dough to ⅛-inch thickness.
• Using a knife, cut the dough into squares and circles.
• Spoon the filling into the center of each dough piece.
• Brush the edges with water and fold dough to form packets.
• Place on the baking sheets, cover loosely and let rise for 25 minutes.
• Preheat the oven to 350°.
• Brush turnovers with egg and sprinkle with Parmesan cheese.
• Bake 12-15 minutes.

Freeze turnovers before baking and have them ready for when surprise guests drop by.