Sausage and Spinach Turnovers

1 Tablespoon canola oil
1 Medium red potato, peeled and diced
1/2 red bell pepper, diced
1 small yellow onion, diced
2 (3.5 oz.) links of hot chicken Italian sausage, casings removed
3 cups bagged washed baby spinach
2 Tablespoons finely chopped fresh basil
1/4 teaspoon crushed red pepper
Salt to taste
1/2 package refrigerated pie dough (such as Pillsbury)
1 tablespoon water
1 large egg white, lightly beaten
3 tablespoons grated fresh Parmesan cheese

Preheat oven to 400 degrees F.

Heat a large nonstick skillet over medium-high heat.  Add oil.  Add potatoes, bell pepper, and onion to pan; saute 4 minutes or until onion 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, crushed red pepper, and salt.  Remove from heat.  

Cut dough into 4 equal portions.  Roll each portion into a 5-inch circle.  Spoon about 1/2 cup sausage mixture on half of each circle, leaving a 1/2-inch border.  Fold dough over sausage mixture until edges almost meet.  Bring bottom edge of dough over top edge; crimp edges of dough to form a rim.

Place turnovers on a baking sheet coated with cooking spray.  Combine 1 tablespoon water and egg white in a small bowl, stirring with a whisk; brush evenly over dough.  Sprinkle about 2 teaspoons cheese over each turnover.  Bake at 400 degrees for 18 minutes or until golden brown.  Let stand at least 5 minutes before serving. 

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