Baseball season sure is challenging me to make some quick and easy meals. It is ironic that I was just discussing Sandra Lee with some women at work, talking about her semi-homemade recipes. After an appointment ran late, I didn't have time to make the dinner I had planned, and I ended up having a few of my son's friends at the house-surprise! I did happen to have a pound of sausage in the fridge. So as the quote goes, "necessity is the mother of invention." This recipe feels a little like something Sandra Lee would whip up, but my kids loved it and it got us to the field on time.
- 1 lb all natural Tyner Pond Farm ground sausage
- 2 cans of crescent rolls ( the semi-homemade part)
- 2 cups, give or take, shredded mozzerella cheese
- dried basil, garlic and oregano to taste
1. Open crescent rolls and lay them flat on a baking sheet.
2. Brown the sausage breaking it into crumbles as it cooks.
3. Drain on paper towel.
4. Put a heaping portion of sausage on each triangle. ( I did have leftover sausage)
5. Sprinkle with mozzerella cheese.
6. Season with basil, oregano and garlic
7. Layer the second can of rolls on top of the first and pinch around seams to make pockets.
8. Bake at the temperature on the crescent roll can for about 10-12 minutes or until the bread becomes golden brown and cheese is melted.
After making these pockets I began to see all the possible combinations that could go together for future pockets:
chorizo and cheese
broccoli and chicken
shredded BBQ pork
ground beef and cheddar
the list is endless.