Ingredients Jump to Instructions ↓

  1. 1 pound bulk pork sausage

  2. 1/3 cup chopped onion

  3. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

  4. 1-1/2 cups (6 ounces) shredded sharp cheddar cheese

  5. 2 teaspoons prepared mustard

  6. 1 teaspoon dried marjoram Salt and pepper to taste

  7. 1 loaf (16 ounces) frozen bread dough, thawed

  8. 1 egg white, lightly beaten

Instructions Jump to Ingredients ↑

  1. 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. Yield: 8 turnovers.


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