Sausage N Spinach Pockets Recipe


MethodMain Ingredient


 Bulk pork sausage1⁄2 Pound
 Chopped onion1⁄3 Cup (5.33 tbs)
 Garlic1 Clove (5 gm), minced
 Chopped fresh spinach1 Cup (16 tbs)
 Chopped fresh mushrooms1⁄4 Cup (4 tbs)
 Shredded mozzarella cheese3⁄4 Cup (12 tbs)
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Grated parmesan cheese2 Tablespoon
 Refrigerated crescent rolls16 Ounce (Two 8 Ounce Tubes)
 Water1 Tablespoon
 Cornmeal1 Tablespoon

Nutrition Facts

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


In a large skillet, brown sausage, onion and garlic; 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.