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Sausage 'n' Spinach Pockets Recipe

I've found that these appetizing pockets are the perfect way to sneak some vegetables into my kids' meals. They are a favorite weekend snack around our house.

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Sausage 'n' Spinach Pockets Recipe

Prep: 20 min. Bake: 15 min.

Yield: 8 Servings

20 15 35

Ingredients

1/2 pound bulk pork sausage
1/3 cup chopped onion
1 garlic clove, minced
1 cup chopped fresh spinach
1/4 cup chopped fresh mushrooms
3/4 cup shredded part-skim mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese, optional
2 tubes (8 ounces each) refrigerated crescent rolls
1 egg
1 tablespoon water
1 tablespoon cornmeal

Directions

In a large skillet, cook the sausage, onion and garlic over medium heat until meat is no longer pink; drain. Remove from the heat; stir in spinach and mushrooms. Add mozzarella cheese, salt, pepper and Parmesan cheese if desired; mix well and set aside.
Separate crescent dough into eight rectangles; seal perforations and flatten slightly to 5-in. x 4-1/2-in. rectangles. Place about 1/3 cup sausage mixture on half of each rectangle to within 1/2 in. of edges. Beat egg and water; brush on edges of dough. Bring unfilled half of dough over filling; press edges with a fork to seal. Brush tops with egg mixture. Sprinkle the cornmeal on a greased baking sheet; place pockets on baking sheet.
Bake at 350° for 15-20 minutes or until golden brown. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 213 calories, 14 g fat (5 g saturated fat), 43 mg cholesterol, 547 mg sodium, 14 g carbohydrate, trace fiber, 8 g protein.

Originally published as Sausage 'n' Spinach Pockets in Country Pork , p30

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(1-1) of 1 reviews

Reviewed on Sep. 16, 2009 by aliciab26

I used this yummy filling with my own roll dough and baked and froze them to use for quick lunches. They are delicious! I have also used canned mushrooms in place of fresh and the change is fine.