Sausage and Potato Pockets

Sausage and Potato Pockets
Con Poulos
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preparation
30
minutes
cooking
70
minutes
Serves 6

Ingredients

1/2
pound
mushrooms, thinly sliced
1/2
pound
new potatoes, thinly sliced
6
ounces
fully cooked chicken sausage links, thinly sliced
2
tablespoons
olive oil
kosher salt and black pepper
1
10-ounce package frozen chopped spinach, thawed and squeezed dry
4
ounces
Gruyère or Cheddar, grated (1 cup)
1
pound
whole-grain or whole-wheat pizza dough, at room temperature
flour, for the work surface

Directions

  1. Heat oven to 400° F. On a rimmed baking sheet, toss the mushrooms, potatoes, and sausage with the oil and ½ teaspoon each salt and pepper. Roast, tossing once, until the potatoes are tender, 20 to 25 minutes. Let cool, transfer to a bowl, and fold in the spinach and Gruyère.
  2. 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 ⅔ cup per round), leaving a ½-inch border. Dot the border with water, fold the dough over to form a semicircle, and press firmly to seal; crimp, if desired.
  3. Place the pockets on a parchment-lined baking sheet, cut several slits in each, and bake until golden brown, 20 to 25 minutes.
Charlyne Mattox
August 2011

Nutritional Information

  • Per Serving
  • Calories 611
  • Fat 24 g
  • Sat Fat 7 g
  • Cholesterol 66 mg
  • Sodium 1,299 mg
  • Protein 30 g
  • Carbohydrate 69 g
  • Sugar 4 g
  • Fiber 13 g
  • Iron 6 mg
  • Calcium 453 mg
What does this mean? See Nutrition 101.

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