Sausage & Cheese Turnovers

This recipe uses the crescent roll dough that I shared yesterday. The recipe as given makes enough dough to make about 3 dozen of these turnovers and a dozen crescent rolls.

The turnovers themselves are so good! They take a little extra effort but they freeze really well. Plus, they are deceptively filling. Our family of six was full after eating a dozen of these for lunch and I was able to freeze the rest for later.

Also, the turnovers are versatile enough to be served for breakfast, brunch, lunch or as an appetizer.

Sausage & 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.

We are definitely hooked on these! To find out what others are hooked on today, head over to Hooked On Houses.

Also be sure to visit The Grocery Cart Challenge for more recipes.