Irish O' Garlic Cabbage Pockets
A lunchtime favorite for St. Patrick's Day!
(19 ounces) JOHNSONVILLE® Irish O' Garlic Sausage, casings removed* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)
small head green cabbage, 1/4-inch slices
(1 pound) frozen white bread dough, thawed and proofed
In a large skillet, cook and crumble sausage over medium heat until browned and fully cooked; drain. Set aside and keep warm.
Add cabbage and onion to same skillet; cook and stir for 6 minutes. Sprinkle with salt and pepper. Return sausage to skillet; cook and stir for 2-3 minutes. Cover; reduce heat and simmer for 5 minutes or until vegetables are tender.
Roll bread dough until it is 36-inches long and 8-inches wide, place 1/2 cup of filling every 6-inches.
Brush water on edges of dough and in between filling to help with sealing of product.
Pull dough over top of filling and crimp down edges with a fork and cut apart. Product should be in shape of a half moon.
Bake at 350ºF for 12-15 minutes; until golden brown.