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Bangers and Mash Pockets - Lunch Version

<p>These Bangers and Mash Pockets bring together thin slices of smoked sausage to mingle with caramelized onions in a wonderland of gravy laden mashed potatoes. Held together by a flaky pie crust and baked to a golden brown, it's a scrumptious lunch on the go.</p>
4 Servings Recipe By

Ingredients

  • 2 1/4 cups slice Onion
  • 1 tablespoon Olive Oil
  • 5 ounces Smoked Sausage
  • 1 tablespoon Flour, All-Purpose
  • 13 3/4 ounces Refrigerated Pizza Crust
  • 3/4 cups cook Potatoes, Instant
  • 1/2 cups Gravy
  • 1 individual Egg
  • 1 tablespoon Water

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 pockets
  • 528 Calories
  • 19g Total Fat
  • 6g Sat Fat
  • 0g Trans Fat
  • 78mg Cholesterol
  • 1084mg Sodium
  • 61g Total Carb
  • 1g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 16g Protein
  • 16 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Layer onions in a skillet over medium heat with olive oil. Cook 15-20 minutes until caramelized.
  2. Cut smoked sausage in half length wise and thinly slice.
  3. Dust counter with flour and roll pizza dough into 11x14 rectangle.
  4. Cut each pizza dough into 8 equal size rectangles.
  5. Divide mashed potatoes between dough spreading potatoes on half of each rectangle.
  6. Divide onions, gravy and sausage between each rectangle.
  7. Beat together egg and water.
  8. Brush on the inside edges of the pockets and fold in half, pressing edges to seal.
  9. Brush outside of each pocket with the egg wash.
  10. Bake at 425 for 12-14 minutes until golden brown.
  11. Enjoy while the filling is warm and bubbly.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Layer onions in a skillet over medium heat with olive oil. Cook 15-20 minutes until caramelized.
  2. Cut smoked sausage in half length wise and thinly slice.
  3. Dust counter with flour and roll pizza dough into 11x14 rectangle.
  4. Cut each pizza dough into 8 equal size rectangles.
  5. Divide mashed potatoes between dough spreading potatoes on half of each rectangle.
  6. Divide onions, gravy and sausage between each rectangle.
  7. Beat together egg and water.
  8. Brush on the inside edges of the pockets and fold in half, pressing edges to seal.
  9. Brush outside of each pocket with the egg wash.
  10. Bake at 425 for 12-14 minutes until golden brown.
  11. Cool completely.
  12. Wrap each pocket in wax paper and divide between allocated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Microwave until filling is warm and bubbly.

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