Kat's Sausage Turnovers Recipe - Allrecipes.com
Kat's Sausage Turnovers Recipe
  • READY IN 40 mins

Kat's Sausage Turnovers

Recipe by  

"Not to be eaten all the time, but man are they good. Good for a special breakfast or luncheon. Serve with fresh fruit, juice or a mimosa for something really special."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Crumble the sausage into a large skillet over medium-high heat. Cook and stir until browned. Drain grease, and mix in the cream cheese, cayenne pepper, parsley and mushrooms. Remove from the heat, and allow to cool. Chill in the refrigerator for about 1 hour.
  2. Preheat the oven to 375 degrees F (190 degrees C).
  3. Unroll the crescent roll dough, and separate at the perforations. Stretch each one out as large as you can without breaking, and place a large spoonful of the sausage mixture at the large end. Wrap up like a diaper: fold in the sides, and roll towards the point. Press any openings together to seal. Place on a baking sheet.
  4. Bake for 16 to 20 minutes in the preheated oven, until golden brown.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

Jan 13, 2010

I made these for Christmas eve with the relatives. WONDERFUL!!! I did add spinach to the mix and they were eaten up in no time flat. My husband doesn't even like spinach. I'm positive I will make these again.

 
Dec 08, 2006

Be careful to adjust to your taste - I cut the Cayenne pepper in half to begin with and these still had a little kick... but were a good breakfast treat. Thank you.

 

6 Ratings

Oct 29, 2007

These are great to even double the recipe, cook, then freeze!

 
Dec 17, 2012

These were easy and worked...we just did not like the strong cream cheese flavor and felt that it needed more seasonings or maybe sauteed onions and garlic to boost the flavor. Cayenne was too hot for us too.

 

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Nutrition

  • Calories
  • 475 kcal
  • 24%
  • Carbohydrates
  • 15.5 g
  • 5%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 40.2 g
  • 62%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 738 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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