SAUSAGE + SPINACH + ONIONS

This has been an attempt gone wrong, but the result still came out great. The original intent was to make Cooking Light's Savory Sausage, Spinach, & Onion Turnovers, and as promising as that sounded because I didn't have to make homemade dough, it just didn't turn out the way it was supposed to. All the steps and ingredients were fine and dandy up until having to assemble the turnover with the pie crust dough. The amount of dough just wasn't enough for the filling that I made, and it didn't fare too well and easily the way the recipe said. I would have preferred a pizza dough instead. 

Regardless, we ate the filling itself with a side of pasta. I also made a few minor changes that I noted throughout the recipe. It came out a bit salty, so if you're changing the type of sausage like I did, I would omit the salt. Also, a bit greasy, but still great. 

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GATHER:

  • Cooking spray 
  • 2/3 cup diced, peeled red potatoes 
  • 1/3 cup diced red bell pepper [I omitted this, and just add a bit more potatoes and onions. Reason? Not a fan of bell peppers and to save some money.]
  • 1/3 cup diced yellow onion 
  • (3.5-ounce) links hot chicken Italian sausage, casings removed [I used 2 links of hot Italian sausage instead.]
  • 3 cups bagged washed baby spinach 
  • 2 tablespoons finely chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
  • 2 tablespoons water
  • large egg white, lightly beaten 
  • 3 tablespoons grated fresh Parmigiano-Reggiano cheese

MAKE:

  1. Preheat oven to 400°.
  2. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add potatoes, bell pepper, and onion to pan; sauté 4 minutes or until onion begins to brown, stirring frequently. Add sausage; cook 4 minutes or until browned, stirring to crumble. Stir in spinach; cook 2 minutes or until spinach wilts. Stir in basil, salt, and crushed red pepper. Remove from heat.
  3. Cut dough into 4 equal portions. Roll each portion into a 5-inch circle. Spoon about 1/2 cup potato mixture on half of each circle, leaving a 1/2-inch border. Fold dough over potato mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough to form a rim.
  4. Place turnovers on a baking sheet coated with cooking spray. Combine 2 tablespoons water and egg white in a small bowl, stirring with a whisk; brush evenly over dough. Sprinkle about 2 teaspoons cheese over each turnover. Bake at 400° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving.

Susan Russo, Cooking Light 
APRIL 2011, 4 servings