Sausage and Potato Pockets |
|
 |
Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 6 |
|
Ingredients:
1/2 pound(s) mushrooms, thinly sliced |
1/2 pound(s) new potatoes, thinly sliced |
6 ounce(s) fully cooked chicken sausage links, thinly sliced |
2 tablespoon(s) olive oil |
kosher salt and black pepper |
1 10-ounce package(s) frozen chopped spinach, thawed and squeezed dry |
4 ounce(s) gruy¨re or cheddar, grated (1 cup) |
1 pound(s) whole-grain or whole-wheat pizza dough, at room temperature |
flour, for the work surface |
Directions:
1. Heat oven to 400° F. On a rimmed baking sheet, toss the mushrooms, potatoes, and sausage with the oil and 1/2 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 1/2-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.
|
|