This recipe was so awful, my husband and I couldn't even finish it. I shouldn't have even attempted it since I takes almost 2 hours from start to finish (absolutely ridiculous for most recipes - more so, for a breakfast dish, as recommended in Real Simple). Perhaps, I had poor pizza dough so that is didn't stretch for 6 servings. But, I didn't add the mushrooms and there was way too much filling left over. Also, the potatoes and sausage were delicious after roasting, but mixing them with spinach and the cheese removed all its lovely flavor. This dish was bland and took too much time to make. What a waste.
Sausage and Potato Pockets
The baked pockets can be kept, wrapped, in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat in the microwave until warmed through, 1 to 2 minutes from refrigerated or 4 to 5 minutes from frozen. Recipe by Charlyne Mattox, September 2011; from the Real Simple website: http://www.realsimple.com/food-recipes/browse-all-recipes/sausage-potato-pockets-00100000064423/index.html.
- 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) GruyxC3xA8re or Cheddar, grated (1 cup)
- 1 pound(s) whole-grain or whole-wheat pizza dough, at room temperature
- Flour, for the work surface
- 1. Heat oven to 400° F. On a rimmed baking sheet, toss the mushrooms, potatoes, and sausage with the oil and ½ 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 ½-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.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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