Photo: Romulo Yanes; Styling: Simon Andrews
Total Time
39 Mins
4 servings (serving size: 1 turnover)

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

3 1/2 stars

December 04, 2016
Pretty good.  I admit to using a whole crust just to make it easier and less wasteful.  Still couldn't fit all the prepared filling inside but almost.  Very tasty filling.  I did use a combo of spinach and arugula for the greens.  Would make again.

NCN314's Review

October 01, 2013

renee09250's Review

September 07, 2012
I left out the red bell pepper (we get sick if we eat them) but everything else was the same. We got "Sun-dried tomato and provolone" chicken sausage from Safeway since there was no "italian" type left. This was amazing! I cook at home all of the time and typically try one new recipe a week. My kids (ages 4 & 6) gobbled these up and even Ms. Picky 4-y/o loved it even with the slighty spicy after taste from the red pepper flakes, which was a pleasant after taste btw. I refuse to use refrigerated dough, but I had a long day and used it anyway since that's what the recipe called for. I cut the dough into the fourths as instructed but folded it into itself then rolled the pieces into small balls. I traced a 5 inch circle on the wrong side of wax paper so I could roll the dough after I let it rest. I rolled them out and filled them with cooled down filling. There was enough room in the dough to close them. I am @ 5k Feet elev. All baked perfect @ 15 minutes. Yum Yum! Must put on rotation!

mamatutu22's Review

March 29, 2012

CookieNommer's Review

November 21, 2011
This was good for something different. I used fully-cooked Italian meatballs for a shortcut and it added a bit more flavor. I agree with the need a bit more flavor. I used a silpat and didn't have a problem with it sticking. I also rolled the dough into a thin circle and it worked pretty well and looked pretty. We ate this with wildrice. Not bad overall however....Let me know if anyone has any suggestions for amping up the flavor a bit to make it a little less bland..

Camelot7's Review

November 03, 2011
Agree, 1/2 cup of filing too much for 5 in circle. Make more kid friendly, used regular sweet italian sausage and omit ted the crushed red pepper. Both my kids really liked this. Wish it made more. Also, agree-let filling cool a little before assembling and assemble one at a time otherwise the filling melts the dough. Let them cool 10 minutes and we were able to eat with our hands.

MeganGomez's Review

September 01, 2011
Very tasty and both my kids liked it, but will need some tweaking to get it just right. Left out the salt and chili, didn't miss it at all. Added chopped fresh garlic to the filling while sauteeing. 5" rounds were way too small; cut the piecrust in halves and made 4 big turnovers instead of 8 small ones (was making a double-recipe). Don't roll the dough too thin, and let the filling cool a bit before assembling...the hot filling "melted" my dough and caused holes in the crust when I pulled it over the top. Next time will use either a baking stone or non-stick foil, since my turnovers stuck to the regular foil and I partially mangled them when trying to serve. Still a very tasty meal, will make again.

JerseyFresh77's Review

May 31, 2011
I agree with the other comments - I expected more than I got from this recipe. But all the same, it was tasty and not too difficult. It was not possible to get a 1/2 cup filling in 5" rounds, so I used less filling. I would like to try the tortilla press method mentioned here. To make up for the small portion,I also made a side of home fries sauteed in olive oil and a large toss salad.

steponme's Review

May 13, 2011
I was expecting more flavor in the filling; nothing special.

haleyroze's Review

May 09, 2011
Pretty good but I agree with everyone else, too salty. and I usually love salt! things aren't salty enough for me. I used trader joes chicken andouille sausage, maybe this contributed to the saltyness but overall a tasty meal. folding is a tad difficult if you've never done it before, but it can be done :) would be good filling for quesadilla as well !