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
  • 1
    onion, finely diced
  • 1
    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



  1. In 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.
  2. Add onion and zucchini, then cook about 8 more minutes. Add spices and cook an additional few minutes. Stir in olives. Remove from heat.
  3. Preheat 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.
  4. You 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.

Printable Recipe Card


Course/Dish: Turkey

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