Sausage Turnovers
Prefect for brunch, appetizers or a hearty afternoon snack, these mini turnovers are stuffed with savory sausage. The combination of cream cheese and a surprising hint of blueberry pack a winning punch.
- 6
Ingredients
- 1 (15 oz) package ready-made refrigerated piecrust
- 6 oz breakfast sausage links
- 1/2 small onion
- 2 oz cream cheese
- 2 tbsp blueberry preserves
Preparation
Step 1
1. Preheat oven to 400°F. Remove piecrust from pack¬age and let stand to bring to room temperature.
2. Chop onion to yield 1 tbsp. Remove sausage from casings. In medium skillet over medium-high heat, cook sausage and onion until sausage is fully browned, about 5 minutes.
3. Drain excess fat from skil¬let. Stir in cream cheese until melted. Remove from heat and stir in blueberry preserves just until combined.
4. Unroll piecrust onto flat work surface. With biscuit-cutter or drinking glass, cut out 12 (2-inch) rounds.
5. Place 1 tsp filling onto each round. Brush edge of dough lightly with water, fold dough over filling and press with tines of fork to seal. Place turnovers 2 inches apart onto rimmed baking sheet. Bake until pastry is light golden-brown, about 12-14 minutes. Transfer to platter and serve.