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.