Wednesday, August 29, 2012

Sausage Pockets


*Steps that are bolded are great for Little Helpers

Ingredients: 296091_10100789687237412_2132316739_n

1 package of sausage (original)

5 or 6 baby bella mushrooms

1 package of feta crumbles (I like to use the flavored garlic and herb feta as a short cut)

2 package of crescent rolls

2 cups of shredded spinach

1 cup shredded mozzarella

*Makes 8 pockets



Prep (I do this in the morning after breakfast so I don’t have to worry about it):

Cook sausage in a large skillet. When sausage is fully cooked, place on paper towels to absorb extra fat and oil.  Next, slice and firm up the baby portabella mushrooms in the same skillet (using the sausage fat as your oil).  You want them to turn a nice caramelized color. Remove extra oil by allowing them to rest and cool on a paper towel.  Dice the mushrooms and mix in a bowl with the sausage and allow it to cool in the refrigerator until you are ready to actually cook the pockets.


Dump feta crumbles and mozzarella in bowl with chilled sausage and mushrooms. Rip spinach into small pieces and toss the entire mixture. It should look super pretty and impressive now.

Open crescent roll package.  You will use two triangles for each pouch.  Lay the two triangles over one another just slightly so that the shape looks more like a square. Using a rolling pin, roll it out a little to de-emphasize the seam.  Spoon filling into the middle, the pull the four corners together and pinch seams. You want a good amount of filling, but don’t overstuff. (Tip, practice with one pocket first to figure out what the “right” amount of filling looks like, then stuff the rest).  Place pockets on a lightly greased cookie sheet.  Preheat the oven to 350 and cool until golden brown (for me it normally takes 15-20 minutes).  Enjoy hot. Wrap up and eat cold or warm as a leftover.


No comments:

Post a Comment