These savory handheld pies are stuffed with antioxidant-rich spinach. Mushrooms provide immunity-boosting selenium, and flavor-packed chicken sausage adds a hit of lean protein.
Prepare ahead of time and freeze.
Great frozen for 5 days!!
Get the recipe.
Hands-On Time 30 minutes Total Time 70 minutes
mushrooms, thinly sliced
new potatoes, thinly sliced
fully cooked chicken sausage links, thinly sliced
kosher salt and black pepper
10-ounce package frozen chopped spinach, thawed and squeezed dry
Gruyère or Cheddar, grated (1 cup)
whole-grain or whole-wheat pizza dough, at room temperature
flour, for the work surface
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.
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.
Place the pockets on a parchment-lined baking sheet, cut several slits in each, and bake until golden brown, 20 to 25 minutes.
Credit: Charlyne Mattox