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Oktoberfest Pockets



  • 1/2 pound sausage, halved lengthwise and sliced thin
  • 1/2 cup chopped onion
  • 1 can (8 oz) sauerkraut, drained
  • 1 cup shredded Swiss cheese
  • 1 tablespoon spicy brown mustard
  • 1 package (10 oz) refrigerated pizza crust dough
Oktoberfest Pockets photo


Heat oven to 400 degrees. Saute sausage and onion in large skillet about 10 minutes. Stir in sauerkraut, cheese, mustard. Unroll dough; cut into halves lengthwise and crosswise. Press each piece into a 6" square. Place 1/4 of sausage filling in a triangle over half of each square, leaving 1/2 - inch edge. Moisten edges with water. Carefully fold dough over filling, pressing edges together. Place on greased baking sheet. Pierce top with knife. Bake 12 to 15 minutes. Makes 4 pockets.



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