Breakfast Pockets
List of Ingredients
- 2 packages Active Dry Yeast (1-1/2 tablespoons)
- 1/2 cup warm water (110-115 degrees)
- 3/4 cup evaporated milk, warm (110-115 degrees)
- 1/2 cup vegetable oil
- 1/4 cup sugar
- 1 lage egg
- 1 teaspoon salt
- 3-1/2 cups flour
- FILLING:
- 1 pound sausage or bacon
- 1/2 cup onion, chopped
- 2-1/2 cups frozen shredded hashbrowns, thawed
- 1/2 cup mushroom pieces, drained
- 7 large eggs, lightly beaten
- 3 tablespoons milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic salt
- 1 pinch cayenne pepper
- 3 cups cheddar cheese, shredded
Instructions
- In a mixing bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt and 2 cups flour, then beat until smooth. Add enough flour to make a soft dough (do not knead). Cover and let rise 1 hour.
- Meanwhile, in a skillet, cook the sausage or bacon and onion over medium heat until meat is no longer pink. Add mushrooms to mixture, then drain any excess moisture/grease from mixture. Add the hashbrowns, eggs, milk and seasonings. Cook and stir until the eggs are completely set. Sprinkle with cheese and keep warm.
- Punch dough down, then divide into 16 pieces. On a floured surface, roll each piece into a 6 or 7 inch circl. Top each with about 1/3 cup filling, then fold dough over filling and pinch the edges to seal.
- Place on ungreased baking sheets. Bake at 350 degrees for 15-20 minutes or until golden brown.
- TO FREEZE: Place cooled, baked pockets onto a baking sheet and freeze for about one hour, or until hard. Transfer to labeled freezer bags and put in the freezer. Can be kept for up to 6 months.
- TO RE-HEAT: Thaw in refrigerator overnight and bake at 350 degrees for 5-10 minutes or until warmed through OR place individual pockets, wrapped in a paper towel in the microwave, and cook on high heat for 2-3 minutes or until warmed through.
- Yield: 16 individual breakfast pockets.
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