Savory Sausage, Spinach and Onion Turnovers

Tonight's dinner is something a little out of my comfort zone. This may not make any sense but typically I prefer "cool" flavors to "warm" flavors and this is more of a "warm". We also had some trouble taking a good picture of it. Meh, you get the idea. We substituted Jennie O Turkey Kielbasa for the chicken sausage which is a completely different kind of taste and texture. Husband says he would like to try it again following the recipe exactly. We also used less red pepper flakes because the first time we made it it was a little too spicy for me. (I can be a wuss when it comes to spice.) Husband says he preferred it spicy. We make ours smaller than suggested because I think they are very filling. They do reheat well and are almost better the next day. I want to try this again using something like spinach, feta, artichoke hearts and the like. I welcome suggestions.  3.5 out of 5 stars. (We reserve the right to re-rate it once we follow the directions exactly.)

Recipe from Cooking Light

Ingredients

• Cooking spray
• 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. Makes 4 servings.

Amount Per Serving

Calories: 344

Fat: 17.9g

Cholesterol: 44mg

Sodium: 691mg

Carbohydrate: 33g

Fiber: 1.9g

Protein: 12.1g