Sausage and Potato Pockets

Con Poulos

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Serves 6| Hands-On Time: 30m | Total Time: 1hr 10m

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

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.
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.
Place the pockets on a parchment-lined baking sheet, cut several slits in each, and bake until golden brown, 20 to 25 minutes.

By Charlyne Mattox, September 2011

See Nutritional Information for this recipe »

Nutritional Information

Per ServingServing Size: 1 pocket
Calories 611

Fat 24g
Sat Fat 7g
Cholesterol 66mg
Sodium 1,299mg
Protein 30g
Carbohydrate 69g
Sugar 4g
Fiber 13g
Iron 6mg
Calcium 453mg

What does this mean? See Nutrition 101.

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Quick Tip

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.