The appetizer to rule all appetizers! Grab your favorite dip and get eating. For tips and to bake-along live, just follow along with the video.
Prep: 45 minutes
Bake: 15 - 18 minutes
Sausage Cheese Turnovers Ingredients
(Yield: Ten 3.5in turnovers)
2 1/4 cup all-purpose flour
1/4 t baking soda
2 t baking powder
1 t salt
1/2 cup cold, cubed butter
3/4 cup buttermilk
1/2 lb Pomponio Ranch Meat Basil Sausage*
1/2 chopped onion
1 cup shredded mozzarella cheese
Egg + half & half for egg wash
First make the filling: add 1 T of olive oil to a large skillet and heat over medium to medium-low burner.
Remove your sausage from the casing and crumble in heated pan.
Add the chopped onion.
Sauté until the sausage is fully cooked and the onion is soft. Pour into bowl and set aside to cool.
Next make the pastry (you can see my entire process beginning at the 7:25 mark).
Stir together your flour, baking soda, baking powder, and salt.
Add your cold, cubed butter and cut it until until the mixture is sandy and course. You can do this with a food processor, pastry blender, two knives, or just use your hands like I did!
Make a well in the center of your flour mixture and add all of the buttermilk. Gently incorporate it by hand.
Pour the dough onto your work surface and bring it together. 5-6 times, pat out your dough and then fold it over on itself. You're looking to create some layers. If you would like a visual, check out the 9:46 mark.
Flour your work surface and roll out your dough to 3-4mm thick (a little thicker than normal).
Using a floured ring cutter (or a cup like I did!) cut out circles of dough. My cup is 3.5 inches in diameter and I got 10 turnovers.
Pre-heat your oven to 350°F.
Next we'll fill them. You can watch this process beginning at the 12:54 mark.
Gently press your thumbs into the center of each circle of dough to stretch it a little and to add a divot for your filling to rest.
Add enough filling to cover the center of each pastry circle.
Rub cold water along the perimeter of each pastry ring.
Gently stretch the dough in half over the filling and press it dough to adhere. Then, using a fork, press down to add a decorative element and to help the adhering process. For a visual, head to the 13:33 mark.
Whisk together one egg and some half and half and generously egg wash each turnover.
Cut two slits into the top of each turnover to allow venting.
Bake for 15-18 minutes until the biscuit dough has become golden and is cooked.
Serve with some warmed marinara sauce and enjoy!
*If you wanna hear more about Pomponio Ranch Meat, head to the 0:41 mark! You can also use any sausage that you have on hand! Feel free to sub in a different type of cheese to pair your flavors well.
Check out all of Pomponio Ranch Meat's products: www.pomponioranchmeat.com
You can use leftover meat in these turnovers! Just swap our your meat and cheese and maybe grab a new type of dipping sauce! I keep talking about chicken cheddar turnovers with barbecue sauce *drool*