Veggie Punk Kitchen

Vegetarian cooking to a punk soundtrack.

Veggie Sausage Pizza Turnovers

May 26, 2016 by VPKDana

Veggie Sausage Pizza Turnovers make a great side dish to accompany any Italian meal. Firm, flaky crust wrapped around a filling of warm, cheesy goodness.

Veggie Sausage Pizza Turnovers make a great side dish to accompany any Italian meal. Firm, flaky crust wrapped around a filling of warm, cheesy goodness.Veggie Sausage Pizza Turnovers are a hybrid of an empanada, a samosa, & a calzone. Best of both worlds really. I made these for my weekly Game of Thrones get together along with my Pine Nut Pesto Pasta. The reviews were positive.

I did use real cheese in this and an an egg wash, but it can easily be modified to vegan. I used 2 different kinds of dough. Goya empanada rounds & Rich Products puff pastry squares. Regular empanada rounds and pastry squares. If you are trying to keep the fat content down, stick with the rounds, and maybe try a reduced fat cheese.

This is another recipe you can throw your personal touch into. Add cooked vegetarian beef crumbles or diced mushrooms & peppers. These work best when drier ingredients are used so the crust doesn’t get soggy.

Yet more choices for fillings:

• Traditional Spinach-Ricotta – Sautéed onion and garlic, wilted spinach, mozzarella, ricotta, and tomato sauce. A handful of diced veggie sausage is never amiss in this one.

• Wilted Greens – Kale, chard, beet greens, wilted with garlic and red pepper flakes. A little ricotta or Monterey jack helps balance it out.

• Indian Curry – Curries thick with chickpeas, bits of seitan, and wilted spinach also make good filling. Not the sauce though. Use a slotted spoon to get the chunks. Too much sauce = soggy dough.

Veggie Sausage Pizza Turnovers make a great side dish to accompany any Italian meal. Firm, flaky crust wrapped around a filling of warm, cheesy goodness.Veggie Sausage Pizza Turnovers would be perfect to make in big batches and take to parties as a little hand-held snack. I run around a lot trying to get things done, so having food that I can grab and go is super convenient.

If you want to get hardcore, you can make your own flaky puff pastry dough:

 

Ingredients:
• 2 cups flour
• 16 Tablespoons unsalted butter (225g)
• 2/3 cup ice-cold water

Mix 1/4 cup of flour with 14 tablespoons of cool butter to make a smooth paste. Shape into a square approximately 1/2 inch (1-1/2 cm) thick. Cover and refrigerate 30 minutes. Separately, mix the cold water, 2 tablespoons of butter, and the remaining 1-3/4 cup of flour (some recipes add 1/4 teaspoon of salt). This elastic, shiny dough is called a détrempe. Knead for about one minute. Cover and refrigerate 30 minutes. Refrigerating the dough relaxes the gluten and makes it possible to roll the dough without breaking it. On a lightly floured board, roll out the water-based dough (détrempe) to a thickness of 3/8 inch (1 cm). Place the butter dough square on the water-based dough and wrap the ends of the water-based dough to enclose the butter dough in an envelope. Roll out the dough envelope to 3/8 inch (1 cm) thickness and fold in thirds like a business letter.

I like to keep it as simple as possible though. I’m not above using quality store-bought dough. If I had the time I would make everything from absolute scratch, but I have adulting that needs to be done. Let’s get onto the recipe then, shall we?

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Veggie Sausage Pizza Turnovers
Author: Danaan
Recipe type: Appetizer
Cuisine: Italian
Prep time:  12 mins
Cook time:  28 mins
Total time:  40 mins
Serves: 20
 
Ingredients
  • 1 pkg. empanada rounds (10 rounds)
  • 1 pkg. pastry squares (10 squares)
  • 1 pkg. vegetarian Italian sausage - chopped small
  • ¼ cup tomato paste
  • 2 tsp. olive oil
  • 1 small sweet onion - diced
  • ¾ cup hash brown potatoes
  • 8 oz. can sliced olives - drained - patted dry
  • ½ cup shredded mozzarella (or parmesan) cheese
  • 2 tsp. fresh chopped basil
  • 1 tsp. sweet paprika - divided
  • salt & black pepper to taste
Instructions
  1. Take dough out of the freezer to thaw
  2. Pre-heat oven to 400
  3. Add oil to heated skillet
  4. Add potatoes and cook until browned on bottom
  5. Flip potatoes and add onions to same skillet
  6. In mixing bowl combine all ingredients except ½ tsp. sweet paprika
  7. On lightly floured surface, lay out dough
  8. Add one Tbsp. of mixture to the middle of the dough
  9. Use egg wash or water to run along the inside edge of the round (or square)
  10. Fold over and squeeze edges together
  11. Use tines of fork to crimp edges & to poke holes in the center of each
  12. Place on a greased or lined baking sheet
  13. Brush each with egg wash and sprinkle sweet paprika
  14. Bake for 18 to 20 minutes or until golden
3.5.3208

Veggie Sausage Pizza Turnovers make a great side dish to accompany any Italian meal. Firm, flaky crust wrapped around a filling of warm, cheesy goodness.

Cooking tunes – Joe Strummer & The Mescaleros: Streetcore / Big Black: Atomiser

Writing tunes – The Jesus Lizard: Goat / Hüsker Dü: Zen Arcade

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Filed Under: Appetizer, Dinner Tagged With: brunch, Empanadas, fresh basil, Italian veggie sausage, mozzarella cheese, olives, Potato, sweet onion, tomato paste, vegetarian

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Veggie Punk Kitchen

Veggie Punk Kitchen

Vegetarian cooking to a punk rock soundtrack. Along with vegetables and herbs from my own small backyard space, I'll collaborating with local urban farmers to create fresh, organic dishes with a think outside the recipe box flavor

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