Football Turnovers

Ingredients

• 8 ounces marinara sauce
• 1/8 teaspoon pepper
• 1 teaspoon salt
• 2/3 cup milk
• 2 tablespoons chopped onions
• 1/3 cup Italian seasoned bread crumbs
• 1 pound ground chuck
• 1 15-ounce box refrigerated pie crusts or 2 9-inch crusts
• 1/4 cup grated Parmesan cheese
• 1/2 cup mozzarella cheese
• 2 tablespoons vegetable oil

Directions

Set out crusts to bring to room temperature. Preheat oven to 375 degrees. Mix ground chuck, bread crumbs, chopped onion, salt and pepper with hands until well blended. Roll meat mixture into small, bite-size pieces. In large skillet, heat 2 tablespoons oil on medium heat. Place rolled meat into skillet with oil. Cook on medium heat until meatballs are brown and no pink remains. Drain meatballs. In same skillet, add 1/2 jar marinara sauce. Add cooked meatballs. Simmer 15 minutes.

While meatballs are cooking, place each crust on lightly floured waxed paper and use a rolling pin to flatten it slightly into a 10-inch circle. Use one crust at a time. Use a biscuit cutter to cut 4-inch circles from the dough (this should make 7 circles from each section of dough). Re-roll the dough scraps to make 3 more circles.

Spoon one meatball into the center of the dough. Sprinkle with Parmesan and mozzarella cheese. Use your fingertips to moisten the edges of the dough with water. Fold dough over the meatball to create a turnover. Press edges together to seal. Crimp the edges with a fork and transfer the turnovers to a lightly greased baking sheet. Poke each one twice with a fork for vents. Brush each turnover with milk.

Bake at 375 degrees for 25 minutes or until golden brown. Transfer to rack to cool. While turnovers are cooking, heat remaining sauce in either a saucepan or a microwave-safe bowl. Pour heated sauce into a serving bowl and serve with turnovers for dipping.

Source: Decatur Daily – Decatur, Alabama