Ingredients for Sausage And Mushroom Pizza Pockets
- 1 pound mild Italian sausage
- 1 small onion, chopped
- 8 ounces fresh mushrooms, sliced
- 1 (8 ounce) package cream cheese, softened
- 1 (7 ounce) jar roasted red peppers, drained and chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried basil
- 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
- 2 (13.8 ounce) packages refrigerated pizza dough
- 1 large egg, beaten
- 1 tablespoon water
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How to Make Sausage And Mushroom Pizza Pockets
- Cook sausage, onion, and mushrooms in a large skillet over medium heat until sausage is browned and cooked through (about 8-10 minutes). Drain off excess grease and set aside to cool slightly.
- In a medium bowl, combine softened cream cheese, roasted red peppers, salt, pepper, basil, and 1/4 cup Parmesan cheese. Mix until well combined.
- Stir the cooled sausage mixture into the cheese mixture.
- Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper.
- On a lightly floured surface, unroll each pizza dough package. Gently stretch each dough to a 12x9 inch rectangle.
- Cut each rectangle into twelve 3-inch squares.
- Place about 1 tablespoon of the sausage and cheese mixture in the center of each square.
- Fold dough over the filling to form triangles, pressing edges firmly to seal. Crimp edges with a fork.
- Place triangles on the prepared baking sheets.
- Prick the tops of each triangle with a fork.
- In a small bowl, whisk together the beaten egg and water.
- Brush the egg wash over the triangles.
- Sprinkle with remaining Parmesan cheese.
- Bake for 12-15 minutes, or until golden brown and heated through.
- Serve warm with your favorite pizza sauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
1g
Fat
10g
Carbs
0g
