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Sausage 'n' Spinach Pockets

SUBMITTED BY: Denise Stapleton

"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."
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PREP TIME  20 Min
COOK TIME  15 Min
READY IN  35 Min

SERVINGS

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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 mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  • 2 (8 ounce) cans refrigerated crescent rolls
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon cornmeal

DIRECTIONS

  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 degrees F for 15-20 minutes or until golden brown.
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