Breakfast Pockets
Source of Recipe
Web
BREAKFAST POCKETS
2 packages Active Dry Yeast -- (1 1/2 Tbs.)
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 large Egg
1 teaspoon Salt
3 1/2 cups Flour
Filling:
1 pound Sausage -- or bacon
1/2 cup Onion -- chopped
2 1/2 cups Hash Browns, frozen -- shredded, thawed
1/2 cup Mushroom pieces -- drained
7 large Eggs -- lightly beaten
3 tablespoons Milk, skim
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Garlic Salt
1 pinch Cayenne Pepper
3 cups Cheddar Cheese -- shredded
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 and onion over medium heat until sausage is no longer pink. Add mushrooms to mixture, then drain any excess moisture/grease from mixture. Add the hash browns, 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 circle. 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 F 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 zip baggies, and freeze for 3 - 6 months. To re-heat, thaw in refrigerator overnight, and bake at 350 degrees F for 5 - 10 minutes or until warmed through, OR place individual pockets, wrapped in paper towels in the microwave, and cook on high heat for 2 - 3 minutes our until warmed through.
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