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Savoury Pork Sausage & Swiss Cheese Turnovers

Crisp Green Salad

Cooking time

45 minutes




1050 /serving

Good things come in small packages, and kids just love to be reminded of that. To make these savoury turnovers, divide pizza dough into individual-size servings, fold it over the filling and fork-seal the edges before baking to golden. Each one contains pan-cooked Italian-spiced pork sausage meat, leafy greens and onion, plus grated Swiss cheese for ooey-gooey goodness. Set them out with a salad of crisp lettuce leaves, baby greens and radishes in a sweet cider vinaigrette—and turn over a new leaf!

We will send you:

  • 500g Mild Italian pork sausage meat
  • 180g Baby spinach (or baby kale)
  • 1 Onion (or shallot)
  • 1 Head of lettuce
  • 120g Radishes
  • 100g All-purpose flour
  • 60ml Sweet Cider vinaigrette
  • 100g Grated Swiss cheese
  • 737g Pizza dough
  • 15g Florentine Scene spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper, onion, basil, black pepper)

Contains: Eggs, Milk, Mustard, Wheat

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper (S&P)
2 Eggs
Parchment paper
Total Fat
47 g
Saturated Fat
14 g
1920 mg
Total Carb
111 g
7 g
46 g
6 g
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Mise en place
Preheat the oven to 450°F. Set the dough aside to come up to room temperature. Roughly chop ½ the spinach. Roughly chop the lettuce, discarding the root end. Halve and thinly slice the radishes into half-moons. Halve, peel and mince the onion. Crack 2 eggs into a bowl; whisk until smooth.
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Make the filling
In a large pan, heat a drizzle of olive oil on medium-high. Cook the onion and sausage, breaking up the meat, 6 to 8 min., until golden brown. Add the chopped spinach; season with the spices. Sauté, 1 to 2 min., until the spinach has wilted and the sausage* is cooked through.
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Prepare the turnovers
Divide the dough into 8 balls; toss with some of the flour. On a dry work surface, using the remaining flour to prevent sticking, roll each ball into 5-inch rounds (or spread the dough out with your fingers). Brush the dough with ½ the egg. Divide the filling between the rounds, leaving a 1-inch border free all around the edge; top with the cheese. Fold one side of the dough up and over the filling, pressing gently. Using a fork, tightly seal the edges together.
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Bake the turnovers
Place the turnovers on a lined sheet pan. Using a knife, make a few small cuts on top. Brush with the remaining egg. Bake, 12 to 15 min., until the dough is golden brown and cooked through.
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Make the salad & serve
In a large bowl, combine the lettuce, radishes, vinaigrette and remaining spinach; season with S&P. Divide the salad and turnovers between your plates. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.