Sausage 'n' Spinach Pockets Recipe

5 1 1
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Sausage 'n' Spinach Pockets Recipe

Read Reviews
5 1 1
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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, brown sausage, onion and garlic; 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.
Originally published as Sausage 'n' Spinach Pockets in Country Pork 1996, p30

Nutritional Facts

1 each: 213 calories, 14g fat (5g saturated fat), 43mg cholesterol, 547mg sodium, 14g carbohydrate (3g sugars, 0 fiber), 8g protein.

  • 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 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
  1. In a large skillet, brown sausage, onion and garlic; 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.
Originally published as Sausage 'n' Spinach Pockets in Country Pork 1996, p30

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aliciab26 User ID: 1308185 46611
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."

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