Savory Sausage, Spinach, & Onion Turnovers

I made these last Sunday night and they were AMAZING. You must try:) Enjoy!

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