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1
In a medium skillet, cook sausage, onion, and mushrooms until sausage is brown, drain off fat, cool slightly.
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2
In a medium bowl, stir together the cream cheese, roasted red pepper, salt, black pepper, basil, and the 1/4 cup parmesan cheese.
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3
Stir sausage mixture into cheese mixture.
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4
Preheat oven to 425 degrees.
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5
Spray two large baking sheets with cooking spray; set aside.
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6
On a lightly floured surface, unroll each package of the pizza dough.
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7
If necessary gently stretch each dough piece into a 12 X 9 inch rectangle.
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8
Using a sharp knife, cut each rectangle into twelve 3-inch squares.
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9
Place about 1 tablespoon of the sausage/cheese mixture in the center of each square.
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10
Fold dough over filling, forming triangles.
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11
Press edges of triangles with tines of a fork to seal.
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12
Place triangles on prepared baking sheets.
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13
Prick tops with a fork.
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14
In a small bowl, beat together egg and the water; brush on triangles.
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15
Sprinkle with additional parmesan cheese.
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16
Bake about 12 minutes or until pockets are golden.
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17
Serve warm with pizza sauce.
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18
Make ahead tips: Prepare as directed through step 13. Cover loosely with plastic wrap; chill up to 4 hours. Proceed with step 14 and bake as directed. (OR if freezing, prepare as directed. Place baked pockets in freezer containers. Seal, label, and freeze for up to 1 month. To serve, preheat oven to 350 degrees. Arrange frozen pockets on lightly greased baking sheets. Bake for 10 to 12 minutes or until heated through.).
