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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
1 link raw italian turkey sausage, casing removed (about 4 ounces) |
1 small zucchini, coarsely shredded |
2 ounce(s) fresh mozzarella cheese, coarsely shredded |
1/2 cup(s) no-salt, no-sugar, fat-free marinara sauce (such as pomi) |
12 leaves fresh basil, torn into bite-size pieces |
8 slice(s) whole-wheat bread, flattened witha a rolling pin |
extra-virgin olive oil cooking spray |
Directions:
1. Heat the oven to broil.
2. In a small sauté pan over medium heat, cook the sausage until cooked through, using a wooden spoon or spatula to break it into crumbles as it cooks. Drain off any fat.
3. In a medium bowl, mix the zucchini, mozzarella, marinara, basil and the cooked sausage. Place the flattened bread on a work surface. Spoon the zucchini mixture evenly in the middle of each piece of bread. Fold one corner of each slice to the opposite corner and seal the edges by pressing with a fork. Trim off any excess crust.
4. Place the pockets on a baking sheet. Lightly spray both sides of each pocket with olive oil cooking spray. Place on a rack 4 to 5 inches under the broiler and broil until browned and crisp, 2 to 3 minutes. Flip each pocket and then brown the other side under the broiler, 1 to 2 minutes more.
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