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.
Susan Russo, Cooking Light
APRIL 2011, 4 servings