Sausage 'n' Spinach Pockets Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Bake at 350° for 15-20 minutes or until golden brown. Yield: 8 servings.
Originally published as Sausage 'n' Spinach Pockets in Country Pork 1996, p30

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.

Reviews for Sausage 'n' Spinach Pockets

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 16, 2009

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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT