Sausage 'n' Cheese Pockets

INGREDIENTS:

• 1 (10-ounce) Can Refrigerated Big Flaky Biscuits 

• ½ Pound Italian Bulk Sausage or Ground Beef, browned and drained 

• ¼ Teaspoon Italian Seasoning 

• 1 (4-ounce) Can Mushroom Pieces and Stems, drained 

• 1 Cup Mozzarella Cheese, shredded 

• 2 Eggs, slightly beaten 

• 2 Tablespoons Grated Parmesan Cheese 

DIRECTIONS:

1. Heat oven to 350 degrees. 

2. Grease a cookie sheet. 

3. Separate dough into 8 biscuits; press or roll each to a 5-inch circle. 

4. In a medium bowl, combine browned sausage, seasoning, mushrooms and mozzarella cheese. 

5. Spoon about 3 tablespoons of meat on flattened biscuit. Fold dough in half over filling; press edges with fork to seal. 

6. Brush tops with beaten egg; sprinkle with Parmesan cheese. 

7. Place on prepared cookie sheet. Bake for 10 to 15 minutes, or until deep golden brown. 

YIELD:

• Makes eight (8) sandwiches 

NOTES:

1. These may be made without mushrooms. 

2. To reheat in microwave, wrap in paper towel and heat gently. 

3. To reheat in oven 

   • Wrap loosely in aluminum foil. 

   • Heat at 375 degrees for 10 to 15 minutes. 

SOURCE:

• Women’s Circle Creative Cooking

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