Turkey Sausage-Stuffed Pizza Pockets

1 tablespoon olive oil

8 ounces Italian turkey sausage, casings removed

1/3 cup homemade or simple store-bought marinara, plus 1 optional cup for serving

4 cups lightly packed, chopped fresh arugula or spinach

1 tablespoon cornmeal or flour, for the work surface

1 pound whole-wheat pizza dough (defrosted if frozen)

1 cup shredded low-fat mozzarella cheese

1 large egg, lightly beaten

2 tablespoons freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

Heat the oil in a medium skillet over medium-high heat. Once the oil shimmers, add the sausage to the pan and cook, breaking it up with a spoon, until it is browned and crumbled, about 4 minutes. Add the 1/3 cup of marinara sauce and cook, stirring, until the sauce's liquid has nearly all evaporated and what's left is just coating the sausage, 1 to 2 minutes. Stir in the arugula or spinach; cook for about 1 minute or until just wilted. Remove from the heat to cool.

Meanwhile, sprinkle the cornmeal or flour onto a clean work surface. Use a rolling pin and/or your hands to stretch the dough into a large rectangle about 12 by 18 inches. (If the dough keeps springing back, let it rest for a few minutes before you begin to stretch it again.) Use a sharp knife or pizza cutter to portion the dough into 8 rectangles of equal size.

Stir the mozzarella into the cooled sausage-greens mixture. Divide the filling evenly among the rectangles, spooning it on one side of each one. Brush the border of each rectangle with some of the beaten egg, then close the dough over the filling on each rectangle. Use a fork to crimp the edges and seal each pocket, transferring them to the baking sheet as you work. Brush the tops with the egg, then sprinkle with the Parmigiano-Reggiano. Bake until golden brown, 20 to 25 minutes.

Warm the optional cup of marinara, if using, and pass at the table.

4 servings

Make ahead: The baked, cooled pizza pockets can be wrapped in plastic wrap or foil and refrigerated for up to 4 days; reheat unwrapped on a foil-lined baking sheet in a 350-degree oven for 20 to 25 minutes. Wrapped, refrigerated baked pita pockets can be frozen in a zip-top bag for up to 3 months; reheat unwrapped, placing them directly into a 350-degree oven for 35 minutes or until heated through. Individual pita pockets can be microwaved unwrapped on high for 1 minute.

Nutrition | Per serving: 500 calories, 29 g protein, 55 g carbohydrates, 20 g fat, 6 g saturated fat, 85 mg cholesterol, 1,160 mg sodium, 5 g dietary fiber, 3 g sugar

Adapted from "You Have It Made: Delicious, Healthy, Do-Ahead Meals," by Ellie Krieger (Houghton Mifflin Harcourt, 2016).