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Sausage N Spinach Pockets

Meat.World's picture
Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Grated parmesan cheese 2 Tablespoon
  Refrigerated crescent rolls 16 Ounce (Two 8 Ounce Tubes)
  Egg 1
  Water 1 Tablespoon
  Cornmeal 1 Tablespoon
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Pork

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