Sausage and Gravy Biscuit Pockets
1 pound bulk pork sausage
2 tablespoons butter
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups 2% milk
2 tubes (16.3 ounces each) large refrigerated buttermilk biscuits.
In a large skillet, cook sausage over medium heat until no longer pink, 3-5 minutes, breaking into crumbles. Add butter; heat until melted. Add flour, salt and pepper; cook and stir until blended. Gradually add milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. Remove from heat; cool to room temperature, about 25 minutes.
Preheat the oven to 400F. On a lightly floured surface, pat or roll each biscuit into a 6-in. circle. Spoon 1/2 cup gravy mixture over half of each circle to within 1/2 in. of edge. Wet edge and fold dough over filling; press edge with a fork to seal.
Place on an ungreased baking sheet. Bake until golden brown, 12-14 minutes.
Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to freezer containers; return to freezer. To use, bake pockets on an ungreased baking sheet in a preheated 400F oven until golden brown and heated through, 12-14 minutes. If desired, brush with additional melted butter.
Calories: 313 Carbs: 31g Sodium: 946mg Fiber: 1g Protein: 10g