| Level: | Easy |
| Total: | 31 min |
| Prep: | 15 min |
| Cook: | 16 min |
| Yield: | 4 to 6 servings (makes about 16 pieces) |
Ingredients
- 1 tablespoon olive oil
- 8 ounces Italian turkey sausage
- 1 cup tightly-packed arugula (about 1 ounce)
- 4 ounces cream cheese, room temperature
- 1/3 cup grated Parmesan, plus 1/4 cup
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
- All-purpose flour, for rolling out pizza dough
- 1 egg, beaten (for egg wash)
- 1 1/2 cups marinara sauce, store-bought or homemade
Instructions
- Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.
- Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.
- Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.
- Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.
Nutrition Facts
| Calories | 385 calorie |
| Total Fat | 19 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 76 milligrams |
| Sodium | 1290 milligrams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 1.5 grams |
| Protein | 17 grams |
| Sugar | 5 grams |
Reviews
Delish. We made it with ground turkey:)
This was delicious! And so easy! I’m in grad school and love baking so this is a good baking fix for a busy day.
These are great, I did not use arugula and added in cooke ground sausage with mini pepperonis. The kiddo loves them this way and asks for them regularly.
I found the filling sauce really heavy clingy and felt like I needed something (maybe broccoli rabe?!) to cut the flavor.
I made my own pizza dough so this was more work, but I think even when you buy pre-made pizza dough it would take longer than 15 mins to prep… LOL! Regardless, they were so good and it’s totally worth it. I didn’t have turkey sausage on hand, so I used ground beef and added some “Italian sausage” seasonings like fennel seeds and oregano. The key is to season aggressively so the filling stands out even when it’s wrapped inside of rather plain bread/pizza dough. My kids loved it! I will make this for my kids school lunch when school resume!
Looks very interesting
I brought these to an appetizer party and they were the first to go — everyone loved them! Only change I made was to use spinach instead of argula. I also did a meatless version – I added mozzerella to these to add more “cheese” flavor
That prep time of “15 minutes” was way off for me and I’m a long-time baker!!! Mine also stuck to the parchment paper so have some more time to invest before eating them. Next time will use non-stick aluminum foil!!!!
I really liked the filling. I used mild Italian sausage and frozen spinach because I can never find arugula. I also used Pillsbury crescent rolls and just made 4 large “calzones.” My boys loved them and just dipped them in jarred spaghetti sauce. To make these gluten free for me, I just put some sauce and some of the filling on a GF crust I had made and frozen. Next time, I’ll probably make a fresh GF crust and shape them into pockets for myself. I may add more veggies just for more flavor and nutrition.
I made these for a Superbowl Sunday appetizer. They were devoured!! Although they didn’t come out perfectly shaped, everyone loved the taste. The crust came out crispy, and the filling was perfect. The hardest part for me was trying to make them evenly shaped, that obviously didn’t happen, but no one seemed to mind. As always, great recipe Giada!