Italian Turnovers with Tomato Sauce
3 cups All-Purpose Flour
1 1/2 teaspoons dried whole Italian seasoning
1/2 teaspoon salt
1 cup butter or margarine
2 (3-ounce) packages cream cheese
1/2 to 2/3 cup cold water
36 slices pepperoni
1/2 pound sausage, cooked, well drained and crumbled
1/3 cup finely chopped green pepper
1/3 cup finely chopped onion
1/3 thinly sliced fresh mushrooms
1 cup shredded Monterey Jack cheese
2 (8-ounce cans tomato sauce
1 large tomato, seeded and chopped
1/4 cup minced fresh parsley
2 teaspoons sugar
1 teaspoon dried whole` Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Preheat oven to 400F.
In mixing bowl, combine flour, Italian seasoning and salt. Cut in butter margarine and cream cheese with pastry blender or fork until mixture resembles coarse crumbs. Add water, a little at a time, until mixture is moistened. Turn dough out onto lightly floured surface. Flatten and roll into an 18x12-inch rectangle.
Cut into six 6-inch squares.
Slightly to one side of center of each pastry square, layer pepperoni, sausage, green pepper, onion, mushrooms and cheese, dividing ingredients evenly among each square. Moisten edges of pastry and fold unfilled side of pastry over filling to form a triangle. Seal edges with a fork. Cut slits in pastry to vent. Place on ungreased baking sheet and bake for 30 t 35 minutes or until golden brown.
While turnovers are baking, combine tomato sauce, chopped tomato, parsley, sugar, Italian seasoning, garlic powder and cayenne pepper in small saucepan. Cook over medium heat for 10 minutes, stirring occasionally. Serve with turnovers.
Makes 6 servings.