Ingredients:
- 1 tablespoon olive oil
- 8 ounces Italian turkey sausage
- 1 cup tightly packed arugula (about 1 ounce)
- 4 ounces cream cheese, softened
- 1/3 cup grated Parmesan, plus an additional 1/4 cup for topping
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (13.5-ounce) package of store-bought pizza dough (such as Pillsbury)
- All-purpose flour (for rolling out the dough)
- 1 egg, beaten (for egg wash)
- 1 1/2 cups marinara sauce, homemade or store-bought
Directions:
- In a medium skillet, heat the olive oil over medium-high heat. Add the turkey sausage and cook, breaking it up with a spoon, until browned and crumbled, about 5 minutes. Stir in the arugula and cook until wilted, then set aside to cool for about 10 minutes.
- Once cooled, mix in the softened cream cheese, 1/3 cup Parmesan, salt, and pepper until well combined.
- Preheat your oven to 400°F. Roll out the pizza dough on a lightly floured surface into a 20×12-inch rectangle. Cut the dough in half lengthwise, then cut each half into 8 smaller rectangles.
- Place a spoonful of the sausage mixture on one side of each rectangle. Brush the edges of the dough with the beaten egg. Fold the dough over the filling, pressing the edges with a fork to seal.
- Arrange the pizza pockets on a parchment-lined baking sheet. Brush the tops with the remaining egg wash and sprinkle with the extra 1/4 cup Parmesan. Bake for 15 to 17 minutes or until golden brown.
- While the pizza pockets bake, gently warm the marinara sauce over low heat. Serve the hot pizza pockets with the sauce on the side for dipping.
Nutritional Information (Per Serving):
- Calories: 385
- Total Fat: 19g
- Saturated Fat: 8g
- Cholesterol: 76mg
- Sodium: 1290mg
- Carbohydrates: 37g
- Dietary Fiber: 1.5g
- Protein: 17g
- Sugar: 5g
