Sausage Turnovers

• FOR DOUGH
• 1 teaspoon active dry yeast
• 1/2 teaspoon sugar
• 1/3 cup warm water (105Au0b0F-115Au0b0F)
• 3 tablespoons grated parmesan cheese
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 - 1 1/2 cup all-purpose flour
• FOR THE FILLING
• 8 ounces sausage, Crumbled
• 1/2 cup breadcrumbs
• 1 large egg, Lightly Beaten
• 2 tablespoons grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried thyme
• FOR THE GLAZE
• 1 large egg, Lightly Beaten
• 2 tablespoons grated parmesan cheese

1. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until it begins to foam, about 5-10 minutes.
2. Stir parmesan, oil, salt and pepper into yeast mixture. Using an electric mixer set on low speed, beat in flour, 1/2 cup at a time, until soft dough forms.
3. On a floured surface, knead dough until smooth and elastic, 5-10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled in size, about 40 minutes.
4. In a skillet, cook sausage over medium heat, stirring, until browned. Drain on paper towels. In a large bowl, combine sausage, bread crumbs, egg, Parmesan, parsley and thyme; mix well.
5. Grease 2 baking sheets. Punch down dough. On a floured surface, using a floured rolling pin, roll dough to 1/8-inch thickness. Using a knife, cut dough in squares and circles.
6. Spoon filling into center of each dough piece.
7. Brush edges with water. Fold dough to form packets. Place on baking sheets. Cover loosely; let rise 25 minutes.
8. Preheat oven to 350u0b0F Brush turnovers with egg. Sprinkle with Parmesan. Bake about 12-15 minutes.

active dry yeast, sugar, warm water, parmesan cheese, olive oil, salt, black pepper, allpurpose, filling, sausage, breadcrumbs, egg, parmesan cheese, parsley, thyme, glaze, egg, parmesan cheese

Taken from www.food.com/recipe/sausage-turnovers-117245 (may not work)