Oktoberfest Pockets

• 1/2 lb. smoked sausage, halved lengthwise and sliced thin
• 1/2 c. chopped onion
• 1 (8 oz.) can sauerkraut, drained
• 1 c. shredded Swiss cheese
• 1 Tbsp. spicy brown mustard
• 1/4 tsp. caraway seed
• 1 (10 oz.) pkg. refrigerated pizza crust dough

1. Heat oven to 400u0b0.
2. Saute sausage and onion in large skillet about 10 minutes.
3. Stir in sauerkraut, cheese, mustard and caraway seed.
4. Unroll dough; cut into halves lengthwise and crosswise. Press each piece into a 6-inch square.
5. Place 1/4 of the sausage filling in a triangle over half of each square, leaving 1/2-inch edge.
6. Moisten edges with water.
7. Carefully fold dough over filling, pressing edges together.
8. Place on greased baking sheet. Pierce top with knife.
9. Bake 12 to 15 minutes.
10. Makes 4 pockets.

sausage, onion, sauerkraut, swiss cheese, brown mustard, caraway seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=578663 (may not work)