Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Heat a large skillet over medium-high heat. Add the sausage and cook, stirring and smashing with a wooden spoon to break the meat up into tiny pieces, until browned, about 3 minutes. Add the pepper and scallions and cook, stirring, until the pepper is tender, about 3 minutes.
Stir in the cumin and cinnamon, then add the tomatoes. Cook, stirring occasionally, until the liquid evaporates and the mixture is dry, about 5 minutes. Transfer to a large plate, spreading into a thin layer, and freeze to cool quickly to room temperature.
While the filling cools, unroll the pie crusts and cut into 2½-inch rounds as close together as possible. You should get 15 rounds from each crust. Discard the scraps or save for another use.
Place 1 level teaspoon filling in the center of each round. Fold each round in half to form a half moon and press and pinch the edges to seal. Place on the prepared pan, spacing 1 inch apart.
Bake until golden brown, 15 to 20 minutes. Cool on the pan on a wire rack for 10 minutes. Serve hot, warm, or at room temperature.