Spinach & Cheddar Stuffed Pockets

Today I wanted to do something different. A decade ago, our nation suffered horribly from the events that took place on 9/11. Even though many lives were lost, I'm happy to say that today we are stronger! So here's what I decided to make for dinner... Spinach & Cheddar Stuffed Pockets! I paired these with sautéed Al Fresco sausages and onion. My whole family loved tonight's dinner, and I'm sure you will too!

Ingredients:

 2 ½ Cups Gluten-Free All Purpose Flour

½ Cup Flax Meal

½ Teaspoon Sea Salt

 1 Cup Warm Water

 1 Tablespoon Olive Oil

 3 Cups Cold Water

 5 Cups Rinsed Spinach Leaves

 1 Tablespoon Olive Oil

 2 Cups Plum Tomatoes

½ Teaspoon Ground Black Pepper
½ Teaspoon Dried Rosemary

 8 oz Sharp Cheddar

 8 oz Package of Al Fresco Country Style Breakfast Chicken Sausage
 2 Slices of Yellow Onion

Preparation:

Mix flour, flax meal, and sea salt. Add water and olive oil. Mix thoroughly and wrap dough in plastic wrap. Store in refrigerator until ready to use. Place cold water in a large skillet at medium/high heat and cook spinach until leaves are wilted. Drain water. Add olive oil to skillet and return spinach at medium/high heat, adding tomatoes, pepper, and rosemary. Saute until all juices are evaporated. Meanwhile, cube cheese into small pieces. Add cheese to the skillet and mix until melted, creating a creamy sauce. Pour into a bowl and set to the side. Roll out dough and cut into squares (about 15). Place a tablespoon of cheese filling in the center of each square. Then, bring all sides of the square to the center, sealing cheese filling and folding into a pocket. Coat a large pan with cooking spray to prevent sticking and place pockets in the pan. Bake at 400°F for 10-15 minutes and on broil for approximately 3 minutes or until golden. Remove from oven. Slice sausages and coat a skillet with cooking spray. Add sausages and onion slices. Saute until onion softens and serve... Enjoy!