Makes 24 pockets
Prep: 35 min
Bake: 12 min per batch Oven: 425° F
Ingredients
8 oz. Hot or mild Italian sausage
¾ cup chopped fresh mushrooms
½ of 8 oz. Package of cream cheese, softened
¼ cup finely shredded or grated
Parmesan cheese
2 13.8 oz. Packages refrigerated pizza
dough (each for 1 crust)
1 egg
1 tablespoon water
Finely shredded or grated
Parmesan cheese (optional)
Pizza sauce, warmed (optional)
Directions
1. Filling: Break up sausage with a wooden spoon as you cook it along
with the mushrooms in a medium skillet. Drain and cool slightly.
2. Stir togcthcr cream chccsc and 1/4
c. Parmesan chccsc in a medium
bowl. Stir sausage and mushrooms into the cheese mixture.
3. Preheat oven to 425°F. Grease 2 baking sheets. Roll out pizza
dough onto lightly floured surface, gently stretchng the dough into a
12x9-inch rectangle. Cut each rectangle into 12 3-inch squares. Place
about 1 tablespoon of the filling in
the center of cach square. Fold dough over filling, forming triangles.
Press triangle edges with tines of a fork to seal. Place triangles on
baking sheets. Poke some small holes in the top of the triangles with
the fork tines.
4. In a small bowl, beat the egg and water. Brush triangle tops with this mixture, and sprinkle with
Parmesan cheese. Bake about 12 minutes or until golden brown. If
desired, serve with warm pizza sauce.