Italian Turnovers with Marinara Sauce
PREP TIME: 30 min
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COOK TIME: 45 min
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YIELD: 6 turnovers |
INGREDIENTS:
| CRUST | 1/3 cup finely chopped onion |
| 3 cups White Lily® Enriched Bleached All Purpose Flour | 1/3 cup thinly sliced mushrooms |
| 1 1/2 tsps. dried whole Italian seasoning | 1 cup shredded Monterey Jack Cheese |
| 1/2 tsp. salt | SAUCE |
| 1 cup butter | 2 (8 oz.) cans tomato sauce |
| 6 oz. cream cheese | 1 large tomato seeded and chopped |
| 1/2 to 2/3 cups ice-cold water | 1/4 cup minced fresh parsley |
| FILLING | 2 tsps. sugar |
| 36 slices pepperoni | 1 tsp. dried whole Italian seasoning |
| 1/2 lb. Italian sausage cooked, well drained and crumbled | 1/4 tsp. garlic powder |
| 1/3 cup finely chopped green pepper | 1/8 tsp. cayenne pepper |
- 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
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PREPARATION DIRECTIONS:
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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.
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2.
TURN dough onto lightly floured surface. Flatten and roll into 18 x 12-inch rectangle. Cut into six 6-inch squares.
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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.
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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.
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5.
BAKE 30 to 35 minutes or until golden brown. Make sauce while turnovers are baking.
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6.
COMBINE tomato sauce, chopped tomato, parsley, sugar, Italian seasoning, garlic powder and cayenne pepper in small saucepan.
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7.
COOK over medium heat 10 minutes, stirring occasionally. Serve with turnovers.
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