Join our community of Solution Seekers!

Sausage and Potato Pockets

Sausage and Potato Pockets
Click a Star to Rate This Recipe
Serves 6| Hands-On Time: | Total Time:



  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.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.