Sausage N Spinach Pockets
|Bulk pork sausage||1⁄2 Pound|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chopped fresh spinach||1 Cup (16 tbs)|
|Chopped fresh mushrooms||1⁄4 Cup (4 tbs)|
|Shredded mozzarella cheese||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Refrigerated crescent rolls||16 Ounce (Two 8 Ounce Tubes)|
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.