Sausage and Mushroom Pizza Pockets
Indulge in the ultimate handheld comfort food with these hearty Sausage and Mushroom Pizza Pockets! Perfectly golden pockets of homemade pizza dough are stuffed with a savory filling of browned Italian sausage, sautéed mushrooms, melty mozzarella cheese, and zesty pizza sauce. Flavored with a hint of garlic and Italian seasoning, these portable pizza pockets are brushed with an egg wash for a beautiful finish and a sprinkle of Parmesan for extra flavor. Quick to make with just 20 minutes of prep time, they’re a fun twist on classic pizza that’s ideal for family dinners, lunchboxes, or snacks on the go. Serve them warm with extra pizza sauce for dipping and watch them disappear!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 250 g Ground Italian sausage
- 150 g Mushrooms (button or baby bella, diced)
- 1 tbsp Olive oil
- 2 cloves Garlic (minced)
- 500 g Pizza dough
- 150 g Mozzarella cheese (shredded)
- 120 ml Pizza sauce
- 1 Egg (beaten)
- 30 g Parmesan cheese (grated, optional)
- 1 tsp Italian seasoning
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a skillet over medium heat, add the olive oil. Once hot, sauté the minced garlic for 1 minute until fragrant.
Add the diced mushrooms and cook for 4-5 minutes until browned and tender. Season with salt and black pepper and transfer to a plate.
In the same skillet, cook the ground Italian sausage over medium heat until browned and cooked through, about 7-8 minutes. Drain excess grease if necessary and mix in the cooked mushrooms. Let the mixture cool for a few minutes.
Divide the pizza dough into 8 equal portions. Roll each portion into a rough circle or oval, about 12 cm (5 inches) in diameter.
Spread about 1 tablespoon of pizza sauce on one half of each dough circle, leaving a 1 cm (1/2 inch) border around the edges.
Spoon the sausage and mushroom mixture over the sauce, and then top with shredded mozzarella cheese.
Fold the other half of the dough over the filling to form a half-moon shape. Pinch the edges firmly to seal, and crimp them with a fork for an extra secure seal.
Place the pizza pockets on the prepared baking sheet and brush the tops with beaten egg. Sprinkle with Italian seasoning and grated Parmesan cheese, if using.
Bake in the preheated oven for 20-25 minutes, or until the dough is golden brown and cooked through.
Allow the pizza pockets to cool slightly before serving. Enjoy warm with extra pizza sauce for dipping, if desired.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1804 mg | 78% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 3.2 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 330 mg | 25% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 557 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
