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Sausage ‘n’ Spinach Pockets

I've found that these appetizing pockets are the perfect way to sneak some vegetables into my kids' meals. They are a favorite weekend snack around our house.
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    8 servings


  • 1/2 pound bulk pork sausage
  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 1 cup chopped fresh spinach
  • 1/4 cup chopped fresh mushrooms
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese, optional
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon cornmeal


  • In a large skillet, cook the sausage, onion and garlic over medium heat until meat is no longer pink; drain. Remove from the heat; stir in spinach and mushrooms. Add mozzarella cheese, salt, pepper and Parmesan cheese if desired; mix well and set aside.
  • Separate crescent dough into eight rectangles; seal perforations and flatten slightly to 5-in. x 4-1/2-in. rectangles. Place about 1/3 cup sausage mixture on half of each rectangle to within 1/2 in. of edges. Beat egg and water; brush on edges of dough. Bring unfilled half of dough over filling; press edges with a fork to seal. Brush tops with egg mixture. Sprinkle the cornmeal on a greased baking sheet; place pockets on baking sheet.
  • Bake at 350° for 15-20 minutes or until golden brown.
Nutrition Facts
1 each: 213 calories, 14g fat (5g saturated fat), 43mg cholesterol, 547mg sodium, 14g carbohydrate (3g sugars, 0 fiber), 8g protein.
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