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Kitchen Guy's
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1 pkg. frozen puff pastry sheets, thawed
1/2 lb. Italian sausage, hot or sweet 1 cup sliced mushrooms 1/2 cup diced onion 1 cup pizza sauce (it's okay to use jarred) |
1 cup Mozzarella cheese, cubed or shredded
1/4 cup grated Parmesan cheese 1 large egg beaten with a tablespoon of water Flour to dust the work surface |
Here's how to make it:
Thaw the puff pastry for about 20 minutes, unwrapped, and at room temperature.
Remove sausage from casings, if necessary, and brown in a large skillet over medium heat, breaking up the meat with a spoon. Drain and discard fat. Add the mushrooms and onions and cook, stirring, until tender. Remove from heat and stir in the pizza sauce. When cooled slightly, stir in the mozzarella and Parmesan cheese.
Make an egg wash with the beaten egg, mixed well with one tablespoon of water and set aside.
On a lightly floured board, roll out each sheet of puff pastry to approximately 11" squares. Cut each square in half diagonally to create four 11"x11"x16" triangles. Divide the filling among the four triangles. Brush edges of triangles lightly with some of the egg wash and fold over to create four smaller triangles. They will still be rather large. Pinch the edges to seal with floured tines of a fork.
Gently dust off any excess flour from the turnovers. Spray baking sheets lightly with spray oil and place two turnovers on each baking sheet, then brush with a thin layer of egg wash. Bake in a preheated 400 degree oven for about 15 to 20 minutes until turnovers are puffed and golden brown.
Send your questions and comments to me at chefjim@kitchenguy.biz