Sausage Spinach Turnovers

• 1 pound bulk pork sausage
• 1/3 cup chopped onion
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1-1/2 cups shredded sharp cheddar cheese
• 2 teaspoons prepared mustard
• 1 teaspoon dried marjoram
• Salt and pepper to taste
• 1 loaf (16 ounces) frozen bread dough, thawed
• 1 large egg white, lightly beaten

1. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the spinach, cheese, mustard, marjoram, salt and pepper. Cook and stir until cheese is melted. Remove from the heat; cool slightly.
2. Divide dough into eight portions; roll each into a 6-in. circle. Spoon about 1/2 cup meat mixture on half of each circle. Brush edges with egg white; fold dough over filling and press edges with a fork to seal. Place on greased
3. . Cover and let rise in a warm place for 20 minutes.
4. Brush tops with egg white; cut slits in the top of each. Bake at 350u0b0 for 20 minutes or until golden brown.
5. Cover and freeze unbaked turnovers on a waxed paper-lined
6. until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake turnovers as directed, increasing time as necessary to heat through.

pork sausage, onion, spinach, cheddar cheese, mustard, marjoram, salt, bread, egg white

Taken from www.tasteofhome.com/recipes/sausage-spinach-turnovers/ (may not work)