All Recipes Main Dish Recipes Savory Pie Recipes

Ingredients

1 (12 ounce) package bulk pork sausage 2 cups shredded Jack cheese 1 cup shredded carrots 2 eggs 3 green onions, chopped 1 tablespoon grated Parmesan cheese 1 teaspoon prepared yellow mustard 1 teaspoon ground black pepper 1 teaspoon Italian seasoning 2 (8 ounce) cans refrigerated crescent roll dough (such as Pillsbury®)

Nutrition Info

461.6 calories carbohydrate: 24.7 g cholesterol: 96.2 mg fat: 31.1 g fiber: 0.7 g protein: 18.7 g saturatedFat: 12 g servingSize: - sodium: 1009.9 mg sugar: 5 g transFat: : - unsaturatedFat: : -

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Preheat oven to 375 degrees F (190 degrees C).
Combine cooked sausage, Jack cheese, carrots, eggs, green onions, Parmesan cheese, mustard, pepper, and Italian seasoning in a large bowl.
Roll out dough onto a 9x13-inch baking pan. Separate into 8 rectangles, press perforations together to seal. Spoon 1/3 cup sausage mixture onto each rectangle, fold dough over the mixture and press edges to seal.
Bake in the preheated oven until golden brown, 18 to 20 minutes.

8 pockets

A delicious family recipe. We make these for special occasions and eat all day!