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Sausage N Spinach Pockets Recipe
|Bulk pork sausage||1⁄2 Pound|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chopped fresh spinach||1 Cup (16 tbs)|
|Chopped fresh mushrooms||1⁄4 Cup (4 tbs)|
|Shredded mozzarella cheese||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Refrigerated crescent rolls||16 Ounce (Two 8 Ounce Tubes)|
Serving size: Complete recipe
Calories 2630 Calories from Fat 1615
% Daily Value*
Total Fat 180 g277.1%
Saturated Fat 70.6 g353%
Trans Fat 0 g
Cholesterol 1189.5 mg
Sodium 5532.6 mg230.5%
Total Carbohydrates 131 g43.7%
Dietary Fiber 10.4 g41.5%
Sugars 44.2 g
Protein 126 g252.1%
Vitamin A 134% Vitamin C 40.6%
Calcium 130.7% Iron 47.4%
*Based on a 2000 Calorie diet
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.