Sausage, potato, and red pepper turnovers

I got the original recipe from Cooking Light, but I modified it a bit. Well, in all honesty I actually forgot to put in one of the key ingredients (spinach), but these still tasted awesome, and I ended up just making a little side salad with the spinach I forgot to add :). This recipe looks a little complicated (at least to me), but it was really pretty easy.

I'm sure you could easily make these vegetarian by using the fake meat crumbles instead of sausage, if you prefer.

Note: This recipe makes 8 turnovers..and you'll probably end up with a little extra stuffing--we plan to serve it over noodles with some marinara or add it to some beans and broth and make a soup.
Ingredients
-4 red potatoes, diced into smaller than bite size pieces
-1 red bell pepper, diced into smaller than bite size pieces
-1 yellow onion, diced into smaller than bite size pieces
-5 links hot Italian chicken sausage, casings removed
-3 T fresh basil or oregano, chopped
-1 package refrigerated pie dough (such as Pillsbury)
-1 egg, lightly beaten
-3 T Parm or Asiago
-salt, pepper, crushed red pepper

Preheat oven to 400.
Steps
1. Heat a large skillet to medium-hot. Add sausages (with casings removed) and brown on both sides. Then, using a spatula, break the sausages up into small pieces.
2. Once you've broken up the sausage, add in the diced onion, potato, and red pepper. Saute for 3 minutes, then cover for about 3 minutes. Stir and cover everything again for about 3 minutes or until potato is soft.
3. Stir in basil/oregano, salt/pepper/crushed red pepper to taste, remove from heat. (This is where you were supposed to add the spinach, if you were so inclined.)

4. Flour a large working surface and a rolling pin (or if you're like me and don't own a rolling pin, flour a cylindrical object like a coffee thermos).
5. Cut your two rolls of pie dough into four equal pieces each. Ball each up and then press them out into a circle with your hands. Then roll them out into large circles, about 6 inches wide.

6. Spoon about 1/2 C sausage mixture on half of each circle, leaving a 1/2-inch border.

7. Fold dough over potato mixture and then bring bottom edge of dough over top edge; press with your fingers or crimp with a fork.  
Tip 1: the warm sausage mixture is going to make your dough gooey and start to tear easily, so don't overfill your turnovers. Also, try to work quickly. I ended up just pressing the edges together with my fingers because crimping with a fork was making the dough tear. If your dough does tear, don't worry unless it's a big tear, as a small tear will allow ventilation. If it's a big tear, borrow some dough from another turnover to patch with.
Tip 2: make your turnovers on the greased baking pan. I made the first one on my work surface and then it started to fall apart when I transferred it to the baking pan. So, I recommend making all your turnovers on the baking pan you're going to cook them on.
8. Brush your whisked egg over the top of each turnover.
9. Bake for about 15-18 minutes (on the TOP rack) or until turnovers are golden brown.
Tip 3: All ovens vary, but my turnovers started to burn on the bottom rack, so I transferred them to the top two racks. Then, I rotated the turnovers (switch the top and second to the top) half-way through so they got equally browned.
10. Grate some cheese on top of each turnover once you pull them out of the oven.

11. Enjoy, but be careful because they'll be very hot inside!