Instructions

1. Preheat oven to 425 degrees.
2. Add the oil to a large skillet over medium heat. Add the sausage and onion, breaking up the sausage into small crumbles as it cooks. Once the sausage is cooked through, add the chopped mushrooms and garlic. Season with the Italian seasoning, salt and pepper to taste.
3. Stir in the pizza sauce, taste for seasonings and remove from the heat.
4. Add a little flour to board. Place a sheet of puff pastry on the board and roll out into a to a 12″ x 12′ square. Cut the square into 3 vertical strips and then each strip into 3 squares, making 12 squares total from each sheet.
5. Fill each square with 1 tablespoon of the sausage filling and then top with a heaping tablespoon of mozzarella cheese.
6. Brush 2 sides of each square with the egg wash. The egg wash won’t stick to egg wash, so you’ll be folding over the 2 sides with egg wash to meet the 2 sides without egg wash to form a triangle. Make sure to tuck the filling inside the triangle before sealing the edges. Use a fork to seal the edges all around the triangle and place on a parchment lined baking sheet. Repeat until you have 18 puff pastry pockets. (You’ll need two baking sheets to cook these, 9 on each sheet).
7. Brush the tops of the puff pastry pockets with egg wash and then sprinkle with the grated parmesan cheese. We like to add fresh black pepper also, but that is optional.
8. Bake for 10-12 minutes, until slightly golden brown. While the puff pastry pockets are baking you can grab the other 2 sheets of puff pastry and make the rest of the pizza pockets. Let cool for a few minutes on the baking sheet and then transfer to a platter with a spatula. Serve with warmed pizza sauce for dipping, if desired.