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Sausage and Potato Pockets

Sausage and Potato Pockets
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Serves 6| Hands-On Time: | Total Time:

Ingredients

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.
By September, 2011

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 .

Quick Tip

Microwave in the kitchen
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.

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