Recipe courtesy of Two Sisters Bakery
Save Recipe Print
Total:
1 hr 25 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

In a heavy skillet, lightly brown the moose and pork sausage over medium heat. Add the celery, onions and garlic and continue to cook until the onions are translucent. Pour off any excess fat and stir in the tomato paste, dried basil, chili flakes, salt and pepper. Cool to room temperature.

Preheat the oven to 350 degrees F.

Roll out the dough to 1/4 inch thick and cut into 3-inch squares. Place a heaping tablespoon of the meat filling in the center of each one and place a bit of the mozzarella on top. Brush the edges with the egg wash and fold over, forming a triangle. Press down on the edges with a fork and place on a baking sheet lined with parchment paper. Brush the tops with the egg wash and poke a little hole in the top of each one to let the steam escape.

Bake until golden brown, about 20 minutes. Cool slightly before serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Taco Pockets

Recipe courtesy of Rachael Ray

Pizza Pockets

Recipe courtesy of Giada De Laurentiis

Pocket Pies

Recipe courtesy of Alton Brown

Pizza Pockets

Recipe courtesy of Ree Drummond

Pocket Sandwiches

Recipe courtesy of Emeril Lagasse

Jam Pockets

Recipe courtesy of Food Network Kitchen

Pizza Pockets

Recipe courtesy of Food Network Kitchen

Picadillo Pockets

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword