Sausage, Mushroom and Cheese Turnovers

Sausage, Mushroom and Cheese Turnovers

Featuring: Seven Barrels Raspberry Balsamic Vinegar and Seven Barrels Meyer Lemon Olive Oil


  • 2 tablespoons Seven Barrels Meyer Lemon Olive Oil
  • ½ pound sweet Italian sausage, casings removed
  • ½ cup green onion, sliced (about 4 scallions)
  • ½ cup baby bella mushrooms, chopped
  • ½ cup dried cranberries or tart cherries
  • ¾ cup ricotta cheese
  • 1 ½ cups mozzarella cheese, shredded
  • 2 eggs, beaten, divided
  • 1 tablespoon Seven Barrels Raspberry Balsamic vinegar, plus extra for dipping
  • Dash of Italian seasoning
  • Sea salt and freshly ground black pepper, to taste
  • 1 package (17.25 ounce) frozen puff pastry, thawed (2 sheets)
  • 2 tablespoons sesame seeds, for garnish
  • Coarse sea salt, for garnish
  • Chopped rosemary, for garnish


Preheat oven to 400 degrees F.

Heat 2 tablespoons of Seven Barrels Lemon Olive Oil in a large skillet over medium-high heat. Add the sausage and cook for about 5 minutes until it starts to brown, crumbling while cooking to separate the meat. Add the green onions and mushrooms and cook for another 5 minutes until the veggies are soft and meat is cooked through. Drain the fat and excess liquid, set cooked mixture aside to cool.

In a large mixing bowl, combine cooked sausage mixture with dried cranberries or tart cherries, ricotta, mozzarella cheese, 1 beaten egg and 1 tablespoon Seven Barrels Raspberry Balsamic vinegar to make the filling. Season with a dash of Italian seasoning, salt and freshly ground black pepper.

On lightly floured surface, roll one sheet of puff pastry into a large 12-inch square. Cut pastry sheet into 9 (4-inch) squares and brush edges with egg wash.

Place 1 rounded teaspoon filling on each square; fold to make a triangle; seal with fingers or fork. Place the triangles on parchment paper or a silicone baking mat on a large rectangular baking sheet and brush egg wash over the top of the turnovers, pierce 3 slits on top of each one, and sprinkle with sesame seeds.

Bake at 400 degrees F for 15-20 minutes or until golden brown. Meanwhile, repeat steps above with the remaining sheet of puff pastry and sausage, mushroom and cheese filling to make 9 additional turnovers. Bake again at 400 degrees for 15-20 minutes.

Sprinkle sea salt and chopped rosemary (or thyme) on top of the turnovers for garnish. Serve immediately with Seven Barrels Raspberry Balsamic vinegar for dipping.

Makes 18 (4-inch) turnovers.

Print Recipe


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Certified California Extra Virgin Olive Oil

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California’s fall olive harvest is underway and with it, we are proud to introduce our first premier blend: Miller's Blend. From the olives of Arbequina, Manzanillo and Arbosana come this brilliantly fruity extra virgin olive oil that is delicious over salad greens, for bread dipping or drizzled over pasta. The aroma is slightly grassy and nutty yet has a rich buttery and peppery finish.

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Are you ready?

The most anticipated dinner of the year is right around the corner. It’s the only dinner all year that can get away with beginning at 3pm and lasting for hours. It’s the only dinner after which a nap is not only customary, it’s encouraged. And it’s the dinner we wish all other dinners could be. Alas, there can be only one Thanksgiving. This year, we’ll spend that glorified meal feeling immeasurable gratitude for you. In fact, here are two mouth-watering recipes to show you our undying thanks for your support, featuring two soon-to-be Thanksgiving staples: Seven Barrels’ Raspberry Balsamic Vinegar and Meyer Lemon Extra Virgin Olive Oil.

Have you had the revelation yet? The revelation that your go-to “Yams with Marshmallows” side dish is a waste of your culinary potential? (And maybe borderline sickeningly sweet?) You may not be a celebrity chef, but you’re definitely in the big leagues now. Swing for the fences with this guaranteed easy homerun: Sausage, Mushroom, & Cheese Turnovers. Consider them gifts for your Thanksgiving guests—sweet Italian sausage, baby bella mushrooms, ricotta and mozzarella cheese, and tart cranberries beautifully wrapped in flaky, buttery puff pastry. The metaphorical bow on top? The Seven Barrels Lemon Olive Oil and Raspberry Balsamic Vinegar. They’re the two secret ingredients that will make these turnovers both irresistible and inimitable.

Whether you spend your Thanksgiving doing some exhausting parade-watching or some hardcore napping to prepare for the day ahead, this Wild Rice & Turkey Bowl with Cranberries and Oranges is sure to help you recover in the following days… by sending you into the food coma of your dreams. The shredded turkey is succulent and tender, but it shares the spotlight with every other ingredient in the list: tart cranberries, zesty orange, ambrosial cinnamon, buttery walnuts, fresh tarragon, toasted wild rice, and the equally tangy Seven Barrels’ Raspberry Balsamic Vinegar and Meyer Lemon Extra Virgin Olive Oil. Welcome to everything you love about Thanksgiving, all in one delectable bowl because forget hours—Thanksgiving dinner can last for days.

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