Mary Lundschen


I like the idea of these pockets. They are in the same catagory as pigs n blankets and quesadillas. This is my first time to make these but I am serious about getting good at it. I doubled the recipe and am glad because they are going fast.

★★★★★ 1 vote
2 TO 4
25 Min
15 Min


1 can(s)
reduced fat crescent rolls ( i use store brand)
2 tsp
olive or vegetable oil
4 oz
precooked jimmy dean turkey sausage crumbles
4 oz
ore-ida frozen diced potatoes
onion, finely diced
zucchini, finely diced
1 tsp
garlic powder
1 tsp
cumin powder
1 Tbsp
chili powder
salt & pepper to taste
1/3 c
green olives, sliced


1In non-stick skillet, heat oil and then cook the sausage and potatoes about 5 minutes. With potato masher, smash potato cubes so that there are no large pieces.
2Add onion and zucchini, then cook about 8 more minutes. Add spices and cook an additional few minutes. Stir in olives. Remove from heat.
3Preheat oven to 400 degrees. Open rolls and separate into the 8 triangles. Put a large spoonful on filling on half of each triangle and fold over. Use a fork to crimp the edges shut.
4You will have 8 good sized triangles. Grate some black pepper on the top of each before baking. Bake on cookie sheet about 12 minutes. Serve with salsa, guacamole, or sour cream.

About this Recipe

Course/Dish: Turkey
Other Tags: Quick & Easy, For Kids, Healthy