Directions

1. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
2. On a lightly floured non-stick surface use a rolling pin to roll the pie crust thinner, large enough to fit 3 circles. Trace the outline of a 6-inch bowl with a sharp knife. Re-roll the scraps and form a 4th round. Repeat with both pie crusts.
3. Whisk together the eggs, cream seasoned salt, black pepper and chives. Pour into a non stick skillet and soft scramble.
4. Place shredded cheese in the middle of each round. Top with scrambled egg, cooked sausage and more cheese.
5. Brush the edges with the beaten egg wash (1 egg and water mixed together) then fold over and seal. Use a fork to press the edges together. Place onto the parchment paper lined baking sheets. Brush the turnovers with egg wash on all sides and cut slits in the middle of each using a sharp knife.
6. Bake for 18-20 minutes until golden. Serve immediately.