Sausage and Potato Pockets

From: Real Simple magazine

1/2 lb mushrooms, thinly sliced

1/2 lb new potatoes, thinly sliced

6 oz cooked chicken sausage, thinly sliced

2 T olive oil

10 oz frozen chopped spinach, thawed and squeezed dry

4 oz Gruyere or Cheddar cheese

1 lb pizza dough at room temperature

1. Preheat oven to 400 deg F
2. Toss mushrooms, potatoes, and sausage in oil and season with salt and pepper to taste. Roast until potatoes are tender (20-25 min). Cool and mix with cheese and spinach.
3. Divide dough into 6 pieces and roll each into 6 inch circles.
4. Spoon filling into the middle of each circle. Fold dough over and crimp sides together to form a crescent shape
5. Place pockets on parchment paper and bake for 20-25 min until golden brown.

These stay good for 5 days or freeze for up to 3 months.