Chicken Sausage and potato Pockets
(from tullyro’s recipe box)
To Make Ahead: The baked pockets can be kept wrapped in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat in the microwave until warmed through, 1 to 2 minutes from refrigerated or 4 to 5 minutes from frozen.
Source: Real Simple Mag
Prep time: 30 minutes
Cook time: 23 minutes
Serves 6 people
Categories: Breakfast
Ingredients
- 1/2 pound thinly sliced mushrooms
- 1/2 pound thinly sliced new potatoes
- 6 ounces fully cooked thinly sliced chicken sausage links
- 2 tablespoons olive oil
- kosher salt and black pepper
- 1 10 ounce package of frozen chopped spinach
- 1 cup of grated cheddar
- 1 pound whole wheat pizza dough, at room temp.
- flour, for the work surface
Directions
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> Heat oven to 400 degrees F. on a rimmed baking sheet, toss the mushrooms, potatoes, and sausage with the oil and 1/2 teaspoon each salt ad pepper. Roast, tossing once, until the potatoes are tender, 20 to 25 min. let cool, transfer to a bowl, and fold in the spinach and cheddar.
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> Divide the dough into 6 pieces and on a lightly floured surface, pull and roll each into a 6 inch round. Dividing evenly, spoon the spinach mixture onto one side of each round (about 2/3 cup per round), leaving a 1/2-inch border. Dot the border with water, fold the dough over to form a semicircle, and press firmly to seal; crimp, if desired.
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> Place the pockets on a parchment-lined baking sheet, cut several slits in each, and bake until golden brown, 20 to 25 min.