Pizza Pockets / Marinara Dip / makes about 16 snacks
Ing 1 tbl ol/oil 8 oz Italian turkey sausage 1 cup tightly-packed arugula 4 oz cr/cheese, 1/3 cup Parm, plus exrta 1/4 cup s/p 13.5-oz pkg Pillsbury pizza crust dough flour, for rolling out dough 1 egg, beaten w/ water (for egg wash) 1 1/2 c marinara sauce for dipping
Directions Cook sausage in heated ol/oil on med-high til crumbled and golden, 5 min. Add arugula;
cook to wilt. Turn off heat; cool 10 min. Add cream cheese, 1/3 cup Parm, s/p; stir/ combine. Set aside.
Roll out dough on lightly floured surface to thin 20x12" rectangle then half lengthwise. Cut each half into 8 equal rectangles. Spoon topping onto 1 side of each, brush edges with egg wash. Fold dough over topping; fork crimp edges. Place on parchmented b/sheet. Brush tops with egg wash. Sprinkle w/ Parm. Bake golden, 400 deg 15-17 min. Serve hot pizza pockets with heated marinara alongside for dipping.
Note: use tube of Pillsbury crescent roll dough to make larger pockets.