1. In a medium skillet, cook sausage, onion, and mushrooms until sausage is brown, drain off fat, cool slightly. 2. In a medium bowl, stir together the cream cheese, roasted red pepper, salt, black pepper, basil, and the 1/4 cup parmesan cheese. 3. Stir sausage mixture into cheese mixture. 4. Preheat oven to 425 degrees. 5. Spray two large baking sheets with cooking spray; set aside. 6. On a lightly floured surface, unroll each package of the pizza dough. 7. If necessary gently stretch each dough piece into a 12 X 9 inch rectangle. 8. Using a sharp knife, cut each rectangle into twelve 3-inch squares. 9. Place about 1 tablespoon of the sausage/cheese mixture in the center of each square. 10. Fold dough over filling, forming triangles. 11. Press edges of triangles with tines of a fork to seal. 12. Place triangles on prepared baking sheets. 13. Prick tops with a fork. 14. In a small bowl, beat together egg and the water; brush on triangles. 15. Sprinkle with additional parmesan cheese. 16. Bake about 12 minutes or until pockets are golden. 17. Serve warm with pizza sauce. 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.). ---------------------------------------------------------------------------
Nutrition
Ingredients
