Prep Time: 30 min
Cook Time: 45 min
Makes: 6 turnovers
| CRUST |
| • | 3 cups White Lily® Enriched Bleached All Purpose Flour |
| • | 1 1/2 teaspoons dried whole Italian seasoning |
| • | 1/2 teaspoon salt |
| • | 1 cup butter |
| • | 6 ounces cream cheese |
| • | 1/2 to 2/3 cups ice-cold water |
| • | |
| FILLING |
| • | 36 slices pepperoni |
| • | 1/2 pound Italian sausage, cooked, well drained and crumbled |
| • | 1/3 cup finely chopped green pepper |
| • | 1/3 cup finely chopped onion |
| • | 1/3 cup thinly sliced mushrooms |
| • | 1 cup shredded Monterey Jack Cheese |
| • | |
| SAUCE |
| • | 2 (8 oz.) cans tomato sauce |
| • | 1 large tomato, seeded and chopped |
| • | 1/4 cup minced fresh parsley |
| • | 2 teaspoons sugar |
| • | 1 teaspoon dried whole Italian seasoning |
| • | 1/4 teaspoon garlic powder |
| • | 1/8 teaspoon cayenne pepper |
| 1. | HEAT oven to 400°F. Combine flour, Italian seasoning and salt in large bowl. Cut in butter and cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs. Add water, a little at a time, until mixture is moistened. |
| 2. | TURN dough onto lightly floured surface. Flatten and roll into 18 x 12-inch rectangle. Cut into six 6-inch squares. |
| 3. | LAYER pepperoni, sausage, green pepper, onion, mushrooms and cheese slightly to one side of center of each pastry square, dividing ingredients evenly among squares. |
| 4. | MOISTEN edges of pastry; fold unfilled side of pastry over filling to form a triangle. Seal edges with fork. Cut slits in pastry to vent steam. Place on ungreased baking sheet. |
| 5. | BAKE 30 to 35 minutes or until golden brown. Make sauce while turnovers are baking.
|
| 6. | COMBINE tomato sauce, chopped tomato, parsley, sugar, Italian seasoning, garlic powder and cayenne pepper in small saucepan. |
| 7. | COOK over medium heat 10 minutes, stirring occasionally. Serve with turnovers. |
Nutritional Information Per Serving:
Serving Size (1 turnover, 1/6 of recipe), Calories 830 (Calories from Fat 520), Total Fat 58g (Saturated Fat 32g, Trans Fat 1.5g), Cholesterol 155mg, Sodium 1460mg, Total Carbohydrate 58g (Dietary Fiber 4g, Sugars 7g), Protein 21g; Percent Daily Value*: Vitamin A 45%, Vitamin C 35%, Calcium 20%, Iron 25%.
*Percent Daily Values are based on a 2,000 calorie diet.