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White Lily

Italian Turnovers with Marinara Sauce


30 min


45 min


6 turnovers


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 crumbled1/4 tsp. garlic powder
1/3 cup finely chopped green pepper 1/8 tsp. cayenne pepper


  1. 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. 2.
    TURN dough onto lightly floured surface. Flatten and roll into 18 x 12-inch rectangle. Cut into six 6-inch squares.

  3. 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. 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. 5.
    BAKE 30 to 35 minutes or until golden brown. Make sauce while turnovers are baking.

  6. 6.
    COMBINE tomato sauce, chopped tomato, parsley, sugar, Italian seasoning, garlic powder and cayenne pepper in small saucepan.

  7. 7.
    COOK over medium heat 10 minutes, stirring occasionally. Serve with turnovers.