Homemade Pizza Pockets

These delicious little pockets were inspired by my mom, who makes them for breakfast rather than dinner. She fills hers with sausage, potatoes, peppers, onions and cheese and they are so yummy! Maybe not so nutritious, but easy to make and definitely a kid pleaser, or a husband pleaser who just happens to be a kid at heart.

What you need: 

2-3 cans crescent roll dough (1 can makes 2 pockets)
1 6oz can tomato paste
1 package italian sausage (hot or mild!)
1 small onion
2-3 cloves garlic
1 red bell pepper
1 small zucchini
Handful of crimini mushrooms
8 oz shredded mozzarella cheese

What to do:

1. Heat oven to 350. Make sure you keep dough refrigerated until the last minute, otherwise it will get too soft and sticky to work with.

2. In a medium frying pan, brown and crumble the sausage. 

3. While the sausage is cooking, chop and dice the garlic, onions, bell pepper, zucchini and mushrooms.

4. When sausage is done, remove from pan and set aside on a plate to cool but leave the drippings in the pan. Add onions and garlic to warm pan and saute for about 5 minutes. 

5. Add the rest of the veggies and saute until soft or crunchy, however you like. 

6. Remove veggies and add to plate with the meat. Allow the mixture to cool off a little so that when you fill the dough, it doesn't start cooking it. 

7. When mixture is cooled off a bit, open one can of crescent roll dough and roll out onto a flat clean surface. The dough will have a natural split down the middle but you can make a clean cut with a knife. For each of the two sections, pinch the dough together where the pre-cut edges look like a zig-zag. If you don't do this, the edges will split while cooking. Spread tomato paste on both sections.

8. Sprinkle mozzarella cheese over the sauce

9. Scoop the sausage/veggie mixture on to the middle of the dough.

10. Take the top left and top right corners and fold in toward the middle. Take the bottom left and bottom right corners and fold in toward the middle, pinching the dough in the center. Pinch together the remaining edges. 

11. Carefully place the pockets onto a cookie sheet and place into the oven for 12-14 minutes. You don't want them to cook to fast or too hot or else the center of the pockets will be gooey from uncooked dough. 

12. Enjoy!!

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