Sausage and Potato Pockets

Photo: psfreeman

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:

Yield: 6 servings
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  • 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. 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. 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. 3. Place the pockets on a parchment-lined baking sheet, cut several slits in each, and bake until golden brown, 20 to 25 minutes.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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