ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Jimmy Dean Maple Apple Sausage Pockets

Yield 20 wraps


  • 1 package Maple Flavor Jimmy Dean Pork Sausage
  • 4 ounces (1 cup) shredded Cheddar cheese
  • 1 cup coarsely grated, peeled tart baking apple (1 large)
  • 2 (12-ounce) cans refrigerated biscuits
  • 1/4 to 1/3 cup maple syrup
  • 1 egg, lightly beaten with 2 teaspoons water
  • Cinnamon
  • Sugar
  • 1/2 cup chopped walnuts (optional)

How to Make It

  1. Preheat oven to 400° F. Cook sausage in a large skillet over medium-high heat, stirring frequently, until thoroughly cooked and no longer pink. Remove from heat, stir in apple; allow to cool slightly. Stir in Cheddar cheese; add walnuts if desired. Separate dough into 10 biscuits; flatten each biscuit into a 5 1/2-inch circle. Place 2 tablespoons of meat mixture in the center of the circle; drizzle 1/2 to 1 teaspoon maple syrup over the filling in each pocket. Moisten the edges of the dough with a small amount of water; carefully fold dough over mixture to form half-moon-shaped pockets. Press the seam with a fork to seal. Place on ungreased baking sheets. Lightly brush egg mixture on top of each pocket. Sprinkle with a light dusting of cinnamon and sugar. Bake 10 minutes or until golden brown.