Sausage and cheese filling encased in flaky biscuit dough. The perfect party food!
- 8 ounces fresh sausage (not pre-cooked)
- 1/2 cup (72 g) finely chopped onion (about 1/2 medium onion)
- 4 ounces cream cheese, softened
- 8 ounces shredded cheese (any type that melts - cheddar, muenster, Gruyere, etc.), divided
- three 6 ounce cans biscuit dough, 15 biscuits total (see note)
- 1 egg
- flour for rolling
- Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper or nonstick silicone liners.
- Heat a skillet over medium heat. If needed, remove the sausage from the casing, then add the sausage and finely chopped onion to the pan. Cook, stirring frequently, for 5 - 6 minutes, or until the sausage is no longer pink. Use a wooden spoon to break the sausage into small chunks while cooking.
- Add the cream cheese and most of the shredded cheese to a medium bowl, reserving about 1/4 cup of the shredded cheese to garnish the turnovers. Add the sausage and onion mixture to the bowl. Stir the filling ingredients together a wooden spoon until evenly combined, set aside.
- Crack the egg into a small bowl. Add a splash of water (about 1 tablespoon) and mix with a fork, set aside.
- On a large work surface, dust the top and bottom of a biscuit with flour. Working in batches of about 3 - 4 biscuits, roll out each biscuit with a rolling pin into oval shapes about 1/8 inch (3.2 mm) thick.
- Take about 1 1/2 tablespoons of the sausage and cheese mixture and compress it into an oval shape. Place it on one side of a rolled out biscuit, about 3/4 inch (1.9 cm) from the edge.
- Using a pastry brush, paint the egg mixture onto the 3/4 inch (1.9 cm) biscuit edge closest to the filling. Fold the other edge of the biscuit over the filling and line up the edges of the biscuit dough.
- Gently press out any air that may have gotten trapped in the space between the filling and the edges of the biscuit dough. Press a fork all along the seam to crimp the biscuit dough together. If the fork is sticking, dip it in flour before crimping.
- Repeat the rolling, filling, sealing and crimping process with the remaining biscuits, again working in batches of 3 - 4 turnovers at a time.
- Place the turnovers onto the lined baking sheets. Brush the tops and sides of each turnover with the egg mixture. Sprinkle the tops with the remaining 1/4 cup shredded cheese.
- Bake in the preheated oven for 17 - 19 minutes or until the tops are a deep golden brown and the bottoms of each turnover are dark brown.
You need the smallest size biscuit dough, not the "Grands" or "jumbo" type. I used the 6 ounce can of Pillsbury Buttermilk Biscuits with Flaky Layers. Each can of those has 5 biscuits and you will need three cans, for a total of 15 biscuits. If you use a larger or smaller biscuit, you will need to adjust the amount of filling and bake time accordingly.
These turnovers can be made ahead of time and stored in covered containers in the fridge for 3 - 4 days, or in the freezer for up to 3 months.
To reheat the turnovers, bake them in a preheated 250 degrees F (130 degrees C) oven for 10 - 12 minutes if refrigerated, or 20 - 22 minutes if frozen, or until heated through.
The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.
- Serving Size: 1 turnover
- Calories: 244
- Sugar: 2.3 g
- Sodium: 594 mg
- Fat: 16.2 g
- Saturated Fat: 7.3 g
- Carbohydrates: 14.8 g
- Fiber: 1.1 g
- Protein: 9.7 g
- Cholesterol: 48 mg
Keywords: sausage turnovers, cheese turnovers, sausage and cheese turnovers