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Sausage 'n' Spinach Pockets

 Sausage 'n' Spinach Pockets
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.
8 ServingsPrep: 20 min. Bake: 15 min.

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

2 of 2

Sausage 'n' Spinach Pockets (continued)

Directions (continued)

  • 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.