Preheat oven to 375 °F. Line a sheet pan with parchment paper.
Heat the olive oil in a large skillet, then sauté the onions for 5 minutes until they soften. Stir in the garlic and broccoli and cook for 2-3 more minutes, until the broccoli is crisp-tender.
Remove from heat, then stir in cheddar cheese and sour cream, and mix until well blended; set aside.
Cut out 3-4” rounds from the ready-made pie dough.
Place about 1 tablespoon of the broccoli and cheese mixture in the middle if each round, being careful not to overfill them. Fold the pie dough over to make a semi-circle and press the edges together to seal. You can also use a fork to crimp the edges.
Brush the rounds with egg wash. Bake for 20-22 minutes until crispy and golden. This will make about 24.