Sausage 'n' Spinach Pockets |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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. 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:
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.
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