1 lb. ground turkey
1/2 c. finely chopped onion
1/3 c. chopped red bell pepper
2 cloves garlic, minced
1/2 tsp. pepper
1/4 lb. chopped fresh mushrooms
1 (10 oz.) pkg. frozen spinach, thawed & well drained
1 c. Mozzarella cheese
3 (9 1/2 oz.) tubes refrigerated pastry pockets

Preheat oven to 375 degrees. In a large skillet saute turkey, onion, pepper, garlic, and bell pepper until turkey is no longer pink. Add mushrooms, cook 1 minute, then fold in spinach and cook another 2 minutes or until liquid is absorbed. Stir in cheese, remove from heat. Separate each tube of pastry into 4 squares. Place on greased pan. Place filling on corner of square, fold over and press edges to seal. Cut slits in top. Bake 12 to 15 minutes or until brown. Cool. Serve with Dijon mustard.