1/2 pound ground Italian sausage
3 ounces cream cheese
1 cup fresh spinach, torn
8 slices Mozzarella Cheese (I use Sargento)
In a large skillet, cook the sausage and drain off any excess fat.
While the sausage is still warm, add the cream cheese and torn spinach leaves to the skillet. Stir well and set aside.
Preheat the oven to 350 degrees F.
Slice the mozzarella cheese slices diagonally so each square creates two triangles.
Place the slices on the silicone baking sheet and bake 3-5 minutes until the edges are brown (watch the video).
Remove from the oven and place 1 tablespoon of the sausage filling on one side of the baked cheese shells, carefully pull the other side over to create a ravioli pocket.
Serve immediately with warm low-carb marinara