SAUSAGE 'N' SPINACH POCKETS

Sausage 'n' Spinach Pockets image

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.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 13

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

Steps:

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., 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.

Nutrition Facts : Calories 213 calories, Fat 14g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 547mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 0 fiber), Protein 8g protein.