Sausage and Potato Pockets

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Photo by Con Poulos
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 611 calories
    • 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

Ingredients

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