Irish O' Garlic Cabbage Pockets
A lunchtime favorite for St. Patrick's Day!
(19 ounces) JOHNSONVILLE® Irish O' Garlic Sausage, casings removed
small head green cabbage, 1/4-inch slices
(1 pound) frozen white bread dough, thawed and proofed
Grainy mustard, to serve
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 into 18 6-inch circles. Place 1/2 cup of filling in the center of each circle.
Brush water on edges of dough.
Pull dough over top of filling and crimp down edges with a fork. Cut three slits in top of dough.
In a small bowl, whisk together eggs and water to create egg wash. Brush dough with egg wash; sprinkle with sesame, poppy seeds or everything else bagel seasoning.
Bake at 350ºF for 12-15 minutes; until golden brown. Serve with grainy mustard
Preheat air fryer to 300ºF.
In a bowl, combine the cabbage, onion and oil; toss to combine.
Fry for 15-20 minutes or until tender.
Decase the sausage, place in air fryer. Fry at 350ºF for 12 minutes, turning halfway through; chop. Combine with cabbage mixture; sprinkle with salt and pepper.
Roll bread into 18-6 inch circles.
Place ½ cup filling in the center of each circle. Brush water on edges of dough. Pull dough over filling and crimp edges with a fork. Cut three slits in top of dough. Brush with egg wash and sprinkle with sesame, poppyseeds or everything bagel seasoning.
Arrange 2 pockets in air fryer; fry at 350ºF for 6-7 minutes or until golden brown. Repeat with remaining pockets.
Serve with mustard for dipping.