Preheat the oven to 350°F.
Cook the sausage until browned, breaking it up into small pieces. When cooked completely, remove and drain on paper towels. Cool completely.
In a mixing bowl, combine the sausage, cheese & bread crumbs. Cover and refrigerate.
Sprinkle a bit of flour on a flat work surface and roll the puff pastry dough out to 1/8-inch thick. Using a 2-inch cutter, cut out 20 round pieces of puff pastry.
Place 2 tablespoons of the sausage and cheese filling in the center of the puff pastry round. Brush the edges with the egg wash. Fold one side over and press down to seal. Using a fork, prick small holes into the top to allow the steam to escape. Repeat until all of the puff pastry rounds and all of the filling are used.
Line a baking sheet with parchment paper and spray with non-stick cooking spray. Place the turnovers on the baking sheet and brush the top of each turnover with the egg wash.
Bake for 15 minutes, or until golden brown. Serve immediately.
Chef’s Note: This recipe is a great way to use up sausage and cheese left over from holiday parties. Simply substitute 1 pound finely chopped cooked sausage and 2 cups of any combination of grated cheese for the Pepper & Onion Italian Sausage and Baby Swiss used here.
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