Sausage & Vegetable Pocket Sandwiches
Active Time: 30 minutes
Total Time: 45 minutes • Serves: 8
1 pound Schnucks sweet Italian sausage, casings removed, if necessary
1 package (10 ounces) Schnucks sliced white mushrooms
1 red bell pepper, chopped (about 1-1/4 cups)
1/2 small onion, chopped (about 1/2 cup)
2 teaspoons dried oregano leaves
1 can (2.25 ounces) Schnucks sliced ripe black olives, drained
Schnucks nonstick cooking spray
2 packages (8 ounces each) refrigerated crescent seamless dough sheets
8 slices Schnucks sliced provolone cheese
1-1/2 tablespoons Schnucks olive oil
chopped fresh thyme leaves for garnish (optional)
1. Preheat oven to 400°F. In nonstick 12-inch skillet, cook sausage over medium heat 10 to 12 minutes or until browned, breaking up sausage with side of spoon. With slotted spoon, transfer sausage to small bowl. Carefully drain all but 1 tablespoon pan drippings from skillet.
2. To same skillet with drippings, add mushrooms, pepper, onion, oregano and 3 tablespoons water; cook over medium heat 5 to 7 minutes or until vegetables are tender, stirring occasionally. Remove skillet from heat; stir in olives and sausage.
3. Spray large rimmed baking pan with nonstick cooking spray. Unroll each package of dough onto work surface; press each into 12 x 12-inch square. Cut each square lengthwise in half, then crosswise in half to make eight 6-inch squares. Place 1 slice cheese in center of each square; top each with about 1/3 cup sausage mixture, leaving a small border around edges. Fold corners of each dough square towards center over filling. Place sandwiches on prepared baking pan; brush lightly with oil.
4. Bake sandwiches 12 to 14 minutes or until tops are lightly browned. Serve warm garnished with thyme, if desired.
Each serving: about 498 calories, 33 g total fat
(13 g saturated), 49 mg cholesterol, 1018 mg sodium,
27 g carbohydrate, 5 g fiber, 7 g sugars, 19 g protein