BACON, EGG AND CHEESE TURNOVERS
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Put a large skillet over medium heat. Add the bacon and cook, flipping once, until crispy, about 7 minutes. Remove to a paper towel-lined plate to cool, then roughly chop. Set aside.
- Whisk together 4 of the eggs in a medium bowl until homogeneous, then stir in the chives and mozzarella.
- Heat the butter in a large skillet over medium heat. Pour the egg mixture into the hot skillet and cook until the bottom is set. Use a spatula to gently pull the bottom cooked parts to the sides of the skillet to make space for more of the mixture to cook. Repeat this gentle pulling process one or two more times until a majority of the mixture is set, then transfer the mixture to a bowl. The eggs should still be be quite wet, as they'll continue to cook in the oven. Season them with salt and pepper and a few shakes of hot sauce.
- On a work surface, roll out the puff pastry to a 10-by-15-inch rectangle. Cut into six 5-inch squares. Top each of the squares with a schmear of scallion cream cheese, then a bit of the bacon and finally a spoonful of the scrambled eggs, distributing them evenly and leaving a 3/4-inch border around the edges.
- Beat the remaining egg with 1 tablespoon water in a small bowl to make an egg wash. Brush the edges of the puff pastry squares with the egg wash, fold them in half to make rectangles and pinch the edges to seal them well. Transfer them to the prepared baking sheet, placing them 1 inch apart. Brush the tops with the egg wash and top with the Everything Bagel Topping. Bake until golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup. Leftovers can be refrigerated and reheated in a toaster oven.
- Combine the sesame seeds, poppy seeds, dried minced garlic, dried minced onion and salt in a small bowl.
KAT'S SAUSAGE TURNOVERS
Not to be eaten all the time, but man are they good. Good for a special breakfast or luncheon. Serve with fresh fruit, juice or a mimosa for something really special.
Provided by Kathi Harrison Smith
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 474.9 calories, Carbohydrate 15.5 g, Cholesterol 69.4 mg, Fat 40.2 g, Fiber 0.2 g, Protein 11.6 g, SaturatedFat 16.3 g, Sodium 737.5 mg, Sugar 2.7 g
SAUSAGE, EGG, AND CHEESE SCRAMBLE
This is a tasty scramble of scrambled eggs, cheese, and pieces of sausage. Great for a Sunday morning family breakfast! You may use as much of whatever type of cheese you prefer for this recipe.
Provided by Meaghan
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and chop into bite-size pieces; set aside.
- While sausage is cooking, beat eggs and milk together. Pour eggs into griddle. Add cheese and cook until eggs are set. Stir in sausage and serve warm.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 3 g, Cholesterol 335.6 mg, Fat 23.2 g, Protein 22.5 g, SaturatedFat 9.5 g, Sodium 468.3 mg, Sugar 2.8 g
SAUSAGE, EGG, AND CHEESE TURNOVERS
Make and share this Sausage, Egg, and Cheese Turnovers recipe from Food.com.
Provided by sholman77
Categories Breakfast
Time 55m
Yield 4 turnovers, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the cream cheese into chunks and bring to room temperature.
- Preheat oven to 400.
- In a non-stick skillet melt butter and saute onion until softened.
- Add sausage, salt, and pepper and cook until golden.
- In a large bowl beat 7 eggs then add to the sausage mixture and cook.
- Transfer to a wide, shallow bowl, stir in the cream cheese and allow to cool.
- Roll out the puff pastry to a 16 inch square then cut into 4 equal squares.
- Divide the mixture onto th 4 squares equally.
- Beat the remaining egg in a small bowl with 1 Tbls of water.
- Brush edges of each pastry square with the egg/water mixture and fold over to form 4 triangles. Crimp the edges with a fork.
- Brush the tops of the triangle with the egg/water mixture.
- Place triangles on a baking sheet and bake for 25 minutes.
- Let cool slightly before serving.
Nutrition Facts : Calories 809.8, Fat 63.9, SaturatedFat 23.5, Cholesterol 504.9, Sodium 812.2, Carbohydrate 30.6, Fiber 1.1, Sugar 1.7, Protein 27.4
SAUSAGE SPINACH TURNOVERS
One Christmas, I gave these tasty meat pies to our neighbors as gifts instead of sweets-they loved them! The handheld pies make a handy take-along lunch. I freeze the leftovers and reheat them later in the microwave when I need a quick meal. -Vicky Henry Aurora, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 turnovers.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 398 calories, Fat 22g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 848mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
CHEESE & BACON TURNOVERS
Make some moreish cheese and bacon turnovers for lunch, a picnic or buffet, and add a dollop of mustard if you like. They'll keep for up to three days
Provided by Anna Glover
Categories Picnic, Snack
Time 30m
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Unravel the pastry on the sheet of baking parchment it comes with, and cut into six squares. Mix the soft cheese with the mustard, if using, and a good grinding of black pepper. Divide between the middles of the pastry squares, and smooth over in a diagonal line from one corner to the opposite side.
- Lay a bacon rasher over the soft cheese, then scatter over the cheese. Brush the two exposed corners of pastry with beaten egg, and fold over the top of the filling to join together. Brush the tops with more egg, then slide the baking parchment on to a baking sheet and bake for 15-20 mins until the cheese has melted and the pastry is golden.
- Transfer to a cooling rack for 5-10 mins before serving warm. Will keep chilled in an airtight container for two-three days.
Nutrition Facts : Calories 366 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.52 milligram of sodium
SAUSAGE TURNOVERS
This is another one of those recipes from the club, long ago. Made them, and Ashton devoured almost all of them!!!!!! So they're quite tasty
Provided by crazycookinmama
Categories Breakfast
Time 40m
Yield 24 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 81.5, Fat 4.8, SaturatedFat 1.5, Cholesterol 24.4, Sodium 155.4, Carbohydrate 6.1, Fiber 0.3, Sugar 0.3, Protein 3.1
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