Preheat oven to 450°F.

Carefully roll out the pie dough and cut each crust into 6 rectangles measuring 3X4 inches. (12 rectangles total)

Heat 1 Tablespoon of butter in a small skillet over low heat. Add onions and a sprinkle of salt. Cook on low, stirring frequently, until onions are golden brown and caramelized, about 25 minutes.

Meanwhile, heat remaining butter in a large skillet. Whisk together 4 eggs and milk. Pour into skillet and cook over medium low heat. Push cooked eggs gently from the edges of the pan to the center, until curds form and eggs are cooked through. Season with salt and pepper to taste.

To assemble the hand pies, place 6 rectangles on a baking sheet lined with parchment paper. Top each rectangle evenly with eggs, cooked sausage, caramelized onions and cheese, reserving 2 tablespoons of cheese for topping.

Make an egg wash by whisking together remaining egg and 1 Tablespoon water. Brush the edges of each filled rectangle with egg wash. Place another rectangle of crust over the top of each pie. You may have to gently stretch the top crusts to accommodate the fillings. Crimp the edges of the hand pies together with a fork.

Brush the tops of the hand pies with remaining egg wash. Sprinkle with Everything Bagel Seasoning and remaining cheese. Bake for 12-15 minutes until golden brown.