You know those packaged pizza pockets? I used to eat them and yes, loved them. Despite how bad they were for me, I still have fond memories of those crusty things.
Vegetarian Spinach and Vegan “Sausage” Pizza Pockets
Here is a healthier version…pretty much homemade.
Slight cheat. I cheated by using store-bought dough. Here is how this recipe unfolds…
Your ingredients. Don’t like vegan cheese or sausage? Captain Obvious says, “Use regular.”
Slice up your vegan sausage into quarters.
Cook up with your spinach.
Let your dough sit at room temperature, then roll it out.
Cut into rectangles, squares, ovals…whatev…
Layer your cheese, and sausage/spinach mixture on half.
Fold dough on itself and seal the edges with the back of the fork.
Line those whole-wheat puffy pillows up and bake. Warning: ***Your house will smell insane.***
Finished product. Mine were a little overstuffed apparently.
Vegetarian Spinach and Sausage Pizza Pockets
Vegan Sausage and Spinach Pizza Pockets Ingredients
Directions
- In a large skillet, heat a couple of tablespoons of your oil.
- Add minced garlic.
- Add sausage and cook over medium heat for 2-3 minutes.
- Add bag of spinach, adding water or vegetable broth if necessary. Cook for another 2 minutes, stirring the entire time until slightly wilted.
- Add marinara and stir. Turn off heat and set aside.
- Roll out one of the pizza doughs onto floured surface, in a rectangle shape.
- Cut into 6 rectangles.
- Sprinkle mozzarella cheese over half of each rectangle to within 1 in. of edges.
- Top mozzarella side with spinach/sausage mixture.
- Fold dough over filling and press edges with your fork to create a seal.
- Transfer all pizza pockets to a prepared baking sheet (I put parchment on mine)
- Repeat with 2nd whole wheat dough.
- Bake at 400° for 14-17 minutes or until lightly browned.
The reason I used two packs of dough is because it was my intention to make a double batch and then freeze a few or even pack in school lunches.
Never happened. They were gone.
My Foodie Call 