Miniature Pizza Pockets

• 1/2 lb. Italian sweet sausage, casing removed
• 1 c. chopped fresh mushrooms
• 1/2 c. chopped onion
• 1 c. pizza sauce
• 4 oz. Mozzarella cheese, cut into 1/2-inch cubes
• 2 Tbsp. Parmesan cheese
• 1 (17 1/4 oz.) pkg. Pepperidge Farm frozen puff pastry sheets
• 1 egg, beaten with 1 tsp. water

1. Brown sausage in a skillet over moderately high heat; drain and discard fat.
2. Add mushrooms and onion and cook, stirring, until tender.
3. Remove from heat and stir in pizza sauce, Mozzarella and Parmesan cheeses.
4. Set aside to cool.
5. Thaw pastry 20 minutes; unfold.
6. On lightly floured surface, roll each sheet to a 12-inch square; cut each into sixteen 3-inch squares.
7. Top each square with some of the sausage mixture.
8. Brush edges of pastry with egg mixture; fold in half to form triangles.
9. Press edges together with the tines of a fork.
10. Brush with more egg; transfer to ungreased baking sheets and bake at 400u0b0 for 8 to 10 minutes or until golden brown.

italian sweet sausage, fresh mushrooms, onion, pizza sauce, mozzarella cheese, parmesan cheese, frozen puff pastry sheets, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=869701 (may not work)