Sausage And Potato Pockets

• 1/2 pound mushrooms, thinly sliced
• 1/2 pound new potatoes, thinly sliced
• 6 oz. fully cooked chicken sausage links, thinly sliced
• 2 tbsp. olive oil
• Kosher salt and black pepper to taste
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 4 oz (1 cup) grated Cheddar cheese
• 1 pound (or 1 canister) of pizza dough (preferably wheat)
• Flour for the work surface

1. 1. Heat over to 400* F. On a rimmed baking sheet, toss the mushrooms, potatoes and sausage with the oil and 1/2 tsp. salt and pepper, each. Roast, tossing once, until the potatoes are tender (approx. 20-25 mins). Let cool, transfer to a bowl and fold in spinach and cheese.
2. 2. Divide the dough into 6 pieces and, on a lightly floured surface, pull and roll each piece into a 6" round. Dividing evenly, spoon spinach mixture onto each round, leaving a 1/2 inch border. Dot the border with water and fold dough over to form semi-circle. Press firmly to seal and crimp, if desired.
3. 3. Place the pockets on a parchment-lined baking sheet, cut slits into each and bake until golden brown, 20 - 25 minutes.
4. ***Pockets will keep for up to 5 days in the refrigerator or in the freezer for up to 3 months. Reheat in the microwave approx. 1-2 minutes from fridge or 4-5 minutes if frozen.

mushrooms, potatoes, fully cooked chicken sausage links, olive oil, kosher salt, cheddar cheese, canister, flour

Taken from www.epicurious.com/recipes/member/views/sausage-and-potato-pockets-50188447 (may not work)