The first step is to cook the sausage and chopped onion in a skillet until the sausage is no longer pink. I preferred the Gruyere, but they were all good! Cheddar, mozzarella, Swiss, and Fontina would also be good options.ġ. not feta, although I bet that would still be delicious).

Shredded cheese: you need a cheese that melts, rather than crumbles (i.e.

I've made these with sage pork sausage and mild Italian sausage and they were both delicious! As long as the sausage is uncooked, you can use any type you prefer.

Fresh sausage: you need fresh, uncooked sausage.

Canned biscuit dough: The specific type I use is the 6 ounce can of Pillsbury Buttermilk Biscuits with 'Flaky Layers.' This is the smaller sized can, not the 'Grands' or 'jumbo' type.

And, you can make these ahead and keep them in the fridge or freezer, then heat them up when you are ready to serve! Recipe ingredients Ingredient notes These turnovers take a little time to assemble, but, overall these are not challenging to make since you are using pre-made dough and only a handful of ingredients. They are then sprinkled with more cheese and baked in the oven until golden brown. Sausage, onion, and two kinds of cheese are stuffed inside (store-bought!) biscuit dough and folded over to contain all that deliciousness. Serve sausage and cheese turnovers as a game day snack or holiday appetizer, and your guests will be very pleased indeed! Sandwich, omelet, breakfast burrito, I could go on! And these delicious turnovers are no exception. In my opinion, you can add sausage and cheese to anything and it becomes instantly ten times better. Note: this post was originally published in 2019 and updated in 2021 with new photos and improved instructions. These tasty turnovers can also be frozen and re-heated for super easy entertaining!

Bake them: Bake the turnovers for about 20-25 minutes, or until the pastries have puffed up and developed a golden brown color.These sausage and cheese turnovers are the perfect appetizer or party snack when you want something hearty and filling for your guests! Store-bought biscuit dough is stuffed with a sausage, cream cheese, onion and shredded cheese filling.This will make the top of the turnovers look glossy and nice. Then, sprinkle some sugar over the egg wash. Whisk an egg in a bowl, and use a pastry brush to brush a thin layer of egg over each turnover. Optionally, slice the top of the pastry to create a little pattern. Finish them: Transfer the pastries to a baking sheet covered with parchment paper.Use a fork to push down on the edges to seal them shut. Again, make sure that the filling stays in the middle rather than drip out on the sides. Close the turnovers: Fold the pastry over the filling on the diagonal to form triangle shapes.Be careful not to let any filling on the edges. Fill the pastry: Put about 1 ½ tablespoons of filling in the middle of each pastry square.Half the raspberries should be kind of mashed, and half should still be whole. Gently mash some raspberries with a fork. Prepare the filling: Combine raspberries, sugar and cornstarch in a bowl.Cut the pastry into 6 similar sized squares. If not, you can to use a rolling pin to roll the pastry into a rectangle. If you buy puff pastry sheets, you can simply roll it out.

Prepare the pastry: Leave the puff pastry at room temperature for a few minutes.Cover a baking sheet with parchment paper or a silicone baking mat. Pre heat the oven: Turn the oven to 425 F / 220 C for a regular oven, or 400 F / 200 C fan oven.💡 TIP! Turnovers have to be made with fresh raspberries, as frozen raspberries contain too much water.

Turnover recipe