Rating: 3 stars
161 Ratings
  • 5 star values: 24
  • 4 star values: 29
  • 3 star values: 54
  • 2 star values: 41
  • 1 star values: 13

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Credit: Con Poulos

Recipe Summary test

hands-on:
30 mins
total:
1 hr 10 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

611 calories; fat 24g; saturated fat 7g; cholesterol 66mg; sodium 1299mg; protein 30g; carbohydrates 69g; sugars 4g; fiber 13g; iron 6mg; calcium 453mg.
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