Thanks, IT HAS POCKETS!

TREND ALERT! Fashion your favorite classic recipes into sweet and savory bundles to grab on the go or enjoy at home.

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SAUSAGE & GRAVY BISCUIT POCKETS

I really love sausage gravy and biscuits, so I thought it'd be a fab idea to make them portable for an on-the-go option. -Stephanie Matthews, Tempe, AZ

Prep: 20 min. + cooling Bake: 15 min. Makes: 16 servings

• 1 lb. bulk pork sausage
• 2 Tbsp. butter
• ½ cup all-purpose flour
• ½ tsp. salt
• ½ tsp. pepper
• 4 cups 2% milk
• 2 tubes (16.3 oz. each) large refrigerated buttermilk biscuits

1. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 3-5 minutes. Add butter; heat until melted. Add flour, salt and pepper; cook and stir until blended. Gradually add milk; stir constantly. Bring to a boil and stir until thickened, 3 minutes. Remove from heat; cool to room temperature, about 25 minutes.

2. Preheat oven to 400°. On a lightly floured surface, pat or roll each biscuit into a 6-in. circle. Spoon ½ 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.

3. Place on an ungreased baking sheet. Bake until golden brown, 12-14 minutes.

1 POCKET 313 cal., 17g fat (6g sat. fat), 28mg chol., 946mg sod., 31g carb. (6g sugars, 1g fiber), 10g pro.

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