Kats Sausage Turnovers Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter a 3-quart casserole dish.
• Heat 1 tablespoon butter in a large Dutch oven or heavy pot over medium heat. Add the sausage and cook until golden brown, about 6 minutes. Add the leeks and squash and season with 1 teaspoon each salt and pepper; cook until the leeks are soft, about 3 minutes. Add the kale, toss and cover until the kale wilts, about 4 minutes. Add the focaccia cubes and the remaining 3 tablespoons butter and toss until the butter melts.
• Whisk the egg and chicken broth in a bowl until smooth; stir in the diced parmesan and 1 teaspoon salt. Pour the broth mixture over the bread mixture; cook until the liquid is absorbed by the bread, about 1 minute.
• Transfer the bread mixture to the prepared casserole dish. Scatter the shredded cheese evenly on top and bake until golden and cooked through, about 40 minutes. Set aside for 5 minutes before serving.

Steps:

• 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. Freeze option: Cover and freeze unbaked turnovers on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake turnovers as directed, increasing time as necessary to heat through.

Steps:

• In a medium bowl, dissolve yeast and sugar in warm water. Let stand until it begins to foam, about 5-10 minutes.
• Stir parmesan, oil, salt and pepper into yeast mixture. Using an electric mixer set on low speed, beat in flour, 1/2 cup at a time, until soft dough forms.
• On a floured surface, knead dough until smooth and elastic, 5-10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled in size, about 40 minutes.
• In a skillet, cook sausage over medium heat, stirring, until browned. Drain on paper towels. In a large bowl, combine sausage, bread crumbs, egg, Parmesan, parsley and thyme; mix well.
• Grease 2 baking sheets. Punch down dough. On a floured surface, using a floured rolling pin, roll dough to 1/8-inch thickness. Using a knife, cut dough in squares and circles.
• Spoon filling into center of each dough piece.
• Brush edges with water. Fold dough to form packets. Place on baking sheets. Cover loosely; let rise 25 minutes.
• Preheat oven to 350°F Brush turnovers with egg. Sprinkle with Parmesan. Bake about 12-15 minutes.

Steps:

• Crumble the sausage into a large skillet over medium-high heat. Cook and stir until browned. Drain grease, and mix in the cream cheese, cayenne pepper, parsley and mushrooms. Remove from the heat, and allow to cool. Chill in the refrigerator for about 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Unroll the crescent roll dough, and separate at the perforations. Stretch each one out as large as you can without breaking, and place a large spoonful of the sausage mixture at the large end. Wrap up like a diaper: fold in the sides, and roll towards the point. Press any openings together to seal. Place on a baking sheet.
• Bake for 16 to 20 minutes in the preheated oven, until golden brown.