Total Time
1hr
Prep 40 mins
Cook 20 mins

After reading a recipe posted by Vicky Henry in Taste of Home magazine I was inspired to create these tasty meat pies with a few modifications. These little handheld "porkovers" are great fresh out of the oven but they also lend themselves well to freezing and re-heating in the microwave.

Ingredients Nutrition

Directions

  1. COOK sausage, onion and garlic in a skillet over medium heat until meat is no longer pink; drain.
  2. STIR in spinach, cheese, mustard, marjoram, salt and pepper; stir until cheese is melted; remove from heat; cool slightly.
  3. SLICE bread dough into eight portions; roll each out into a 6 inch circle; spoon about ½ cup meat mixture on half of each circle.
  4. BRUSH edges of dough with egg white; fold dough over filling and press edges to seal (Use a fork to flute edges if desired).
  5. PLACE on greased baking sheets; cover and let rise for 20 minutes; brush tops with remaining egg white; cut slits in the top of each turnover.
  6. BAKE at 350 F for 20 minutes or until golden brown; serve at once or freeze for a later date.