Sausage And Mushroom Pizza Pockets - cooking recipe

Ingredients

8 ounces Italian sausage, skin removed
1/4 cup onion, chopped
3/4 cup mushroom, fresh and chopped
4 ounces cream cheese, softened
3 tablespoons roasted red peppers, diced
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon basil
1/4 cup parmesan cheese, finely shredded plus more for garnish
2 (13 7/8 ounce) packages pizza dough, from refrigerator case
1 egg
1 tablespoon water

Preparation

In a medium skillet, cook sausage, onion, and mushrooms until sausage is brown, drain off fat, cool slightly.
In a medium bowl, stir together the cream cheese, roasted red pepper, salt, black pepper, basil, and the 1/4 cup parmesan cheese.
Stir sausage mixture into cheese mixture.
Preheat oven to 425 degrees.
Spray two large baking sheets with cooking spray; set aside.
On a lightly floured surface, unroll each package of the pizza dough.
If necessary gently stretch each dough piece into a 12 X 9 inch rectangle.
Using a sharp knife, cut each rectangle into twelve 3-inch squares.
Place about 1 tablespoon of the sausage/cheese mixture in the center of each square.
Fold dough over filling, forming triangles.
Press edges of triangles with tines of a fork to seal.
Place triangles on prepared baking sheets.
Prick tops with a fork.
In a small bowl, beat together egg and the water; brush on triangles.
Sprinkle with additional parmesan cheese.
Bake about 12 minutes or until pockets are golden.
Serve warm with pizza sauce.
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.).