Savory Sausage, Spinach, & Onion Turnovers
From Cooking Light Magazine
2/3 c diced, peeled red potatoes
1/3 c diced red bell pepper
1/3 c diced yellow onion
2 (3.5- ounce) links hot chicken Italian sausage, casing removed
3 c bagged washed baby spinach
2 Tbl. finely chopped fresh basil
1/4 Tsp salt
1/4 tsp crushed red pepper
1/2 (14.1 oz) package refrigerated pie dough
2 Tbl water 1 large egg white, lightly beaten
3 Tbl grated Fresh Parmigiano-Reggiano cheese
Preheat oven to 400 degrees Heat medium non stick pan on med-high heat. Coat pan with cooking spray. Add potatoes, bell pepper, and onion to pan; saute 4 minutes or until onions begins to brown, stirring frequently. Add sausage; cook 4 minutes or until browned, stirring to crumble. Stir in spinach; cook 2 minutes or until spinach wilts. Stir in basil, salt, and red pepper. Remove from heat
Cut dough into 4 equal portions. Roll each into 5 inch circles. Spoon about 1/2 c potatoes mixture on half of each circle, leaving a 1/2 inch border. Fold dough over potato mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough to form a rim. 
Place turnovers on greased baking sheet. Combine 2 Tbl water and egg white in a small bowl, stirring with a whisk; brush evenly over dough. Sprinkle about 2 tsp cheese over each turnover. Bake 400 degrees for 1 minutes or until golden brown. Let stand for 5 minutes before serving 
35 Weeks beginning 
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