Italian Turnovers with Marinara Sauce

Prep Time: 30 min
Cook Time: 45 min
Makes: 6 turnovers

Ingredients:

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

Instructions:

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.