Sausage Pizza Pockets

Try these hearty pizza pockets stuffed with sausage, spinach, and cheese. With authentic Italian flair, they are perfect for both a company dinner, or an easy dinner with the family.

And these pizza pockets freeze well, for an easy on-the-go snack or dinner later too!

Supplies

CRUST:

• 2 t. active dry yeast
• 2 t. sugar
• 1-1/2 T. olive oil
• 1/2 t. salt
• 2 c. all-purpose flour
• 3/4 c. water
• (Alternatively, 13.8 oz. refrigerated pizza crust may be used instead.)

FILLING:

• 3/4 lb. bulk Italian sausage
• 3/4 c. onion, chopped
• 1 c. mozzarella cheese, shredded
• 3-1/2 c. fresh baby spinach
• 1-1/2 c. ricotta cheese
• 1 c. Parmesan cheese
• 1/4 t. +1/8 t. salt
• 1/4 t. +1/8 t. pepper

SERVE WITH:

• 16 oz. tomato sauce, warmed

Step 1: Prepare the Pizza Dough

Place in a bread machine pan:

• 2 t. active dry yeast
• 2 t. sugar
• 1-1/2 T. olive oil
• 1/2 t. salt
• 2 c. all-purpose flour
• 3/4 c. water
• (Alternatively, instead of homemade dough, 13.8 oz. refrigerated pizza crust may be used.)

Run bread machine on the Dough cycle.

Meanwhile, prepare the filling.

Step 2: Prepare the Filling

In a large skillet, cook over medium heat:

• 3/4 lb. bulk Italian sausage
• 3/4 c. onion, chopped

Drain.

Add:

• 3-1/2 c. fresh baby spinach

Cook and stir over medium heat until spinach is slightly wilted. Remove from the heat.

Add:

• 1-1/2 c. ricotta cheese
• 1 c. Parmesan cheese
• 1/4 t. +1/8 t. salt
• 1/4 t. +1/8 t. pepper

Step 3: Assemble the Pizza Pockets

Remove dough from bread machine. Roll or pat into a 15"x11" rectangle.

Cut into sixths.

Sprinkle over half of each rectangle:

• 1 c. mozzarella cheese, shredded

Put meat filling over mozzarella cheese.

Fold dough over filling.

Press edges with a fork to seal.

Step 4: Bake and Serve

Transfer pockets to a greased baking sheet.

Bake at 400 degrees for 10-15 minutes.

Serve hot with warmed pizza sauce.

Serves 4.