Savory Sausage, Spinach, and Onion Turnover

Savory Sausage, Spinach, and Onion Turnover
Savory Sausage, Spinach, and Onion Turnover

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2/3

    cup diced, peeled red potatoes

  • 1/3

    cup diced red bell pepper

  • 1/3

    cup diced yellow onion

  • 2

    (3.5-ounce) links hot chicken Italian sausage, casings removed

  • 3

    cups bagged washed baby spinach

  • 2

    tablespoons finely chopped fresh basil

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon crushed red pepper

  • 1/2

    (14.1-ounce) package refrigerated pie dough (such as Pillsbury)

  • 2

    tablespoons water

  • 1

    large egg white, lightly beaten $

  • 3

    tablespoons grated fresh Parmigiano-Reggiano cheese

Directions

1. Preheat oven to 400°. 2. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add potatoes, bell pepper, and onion to pan; sauté 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, salt, and crushed red pepper. Remove from heat. 3. Cut dough into 4 equal portions. Roll each portion into a 5-inch circle. Spoon about 1/2 cup potato 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. 4. Place turnovers on a baking sheet coated with cooking spray. Combine 2 tablespoons 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° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving.

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