Sausage And Potato Pockets

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   ["1. Heat over to 400* F. On a rimmed baking sheet, toss the mushrooms, potatoes and sausage with the oil and 1/2 tsp. salt and pepper, each. Roast, tossing once, until the potatoes are tender (approx. 20-25 mins). Let cool, transfer to a bowl and fold in spinach and cheese.", "", "2. Divide the dough into 6 pieces and, on a lightly floured surface, pull and roll each piece into a 6"" round. Dividing evenly, spoon spinach mixture onto each round, leaving a 1/2 inch border. Dot the border with water and fold dough over to form semi-circle. Press firmly to seal and crimp, if desired.", "", "3. Place the pockets on a parchment-lined baking sheet, cut slits into each and bake until golden brown, 20 - 25 minutes.", "", "***Pockets will keep for up to 5 days in the refrigerator or in the freezer for up to 3 months. Reheat in the microwave approx. 1-2 minutes from fridge or 4-5 minutes if frozen."]

* Per serving · 4 servings · Values may vary.

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