1/2 lb. smoked sausage, halved lengthwise & sliced thin
1/2 c. chopped onion
1 (8 oz.) can sauerkraut, drained
1 c. (4 oz.) shredded Swiss cheese
1 tbsp. spicy brown mustard
1 (10 oz.) pkg. refrigerated pizza crust dough.

Heat oven to 400 degrees. Saute sausage and onion in large skillet about 10 minutes. Stir in sauerkraut, cheese and mustard. Unroll dough; cut in halves lengthwise and crosswise. Press each piece into a 6" square. Place 1/4 of the sausage filling in a triangle over half of each square, leaving 1/2" edge. Moisten edges with water. Carefully fold dough over filling, pressing edges together. Place on greased cookie sheet. Pierce top with knife. Bake 12 to 15 minutes. Makes 4 pockets.